Agree with the bland comments. I added Sriracha sauce to my serving just to give it something!
Pilaf with Chicken, Spinach, and Walnuts
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.
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- Calories: 368
- Calories from fat: 29%
- Fat: 11.9g
- Saturated fat: 1.8g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 5.6g
- Protein: 19.8g
- Carbohydrate: 47.5g
- Fiber: 2.1g
- Cholesterol: 33mg
- Iron: 1.5mg
- Sodium: 616mg
- Calcium: 58mg
- 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.
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