Pilaf with Chicken, Spinach, and Walnuts

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.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 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.
  2. 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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