Pilaf with Chicken, Spinach, and Walnuts

Pilaf with Chicken, Spinach, and Walnuts Recipe
Becky Luigart-Stayner; Melanie J. Clarke
Pilaf has many variations. This Turkish version gains flavor from popcorn-scented basmati rice and fresh dill. Don't stir the rice as it simmers; doing so makes it gummy. Use leftover meat from a roasted chicken, or pick up a rotisserie chicken from your supermarket.


6 servings (serving size: 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 368
Caloriesfromfat 29 %
Fat 11.9 g
Satfat 1.8 g
Monofat 4 g
Polyfat 5.6 g
Protein 19.8 g
Carbohydrate 47.5 g
Fiber 2.1 g
Cholesterol 33 mg
Iron 1.5 mg
Sodium 616 mg
Calcium 58 mg


1 1/2 tablespoons olive oil, divided
1 cup chopped onion
1 1/2 cups uncooked basmati rice
1 cup diced plum tomato
1/2 teaspoon salt
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (3-inch) cinnamon stick
1 (6-ounce) package fresh baby spinach
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1/2 cup coarsely chopped walnuts, toasted
1 tablespoon finely chopped fresh dill


Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 10 minutes or until lightly browned. Stir in rice, and cook 1 minute, stirring constantly. Stir in 1 1/2 teaspoons oil, tomato, salt, broth, and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.

Stir in spinach; cook 2 minutes or until spinach wilts. Stir in chicken. Sprinkle evenly with walnuts and dill. Discard cinnamon stick.

Marie Simmons,

Cooking Light

March 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note