Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

The whole-grain breakfast pilaf this recipe calls for is a combination of oats, brown rice, barley, buckwheat, and sesame seeds.

Recipe by Cooking Light November 2000


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • Bring 2 cups broth to a boil in a medium saucepan, and stir in pilaf. Cover, reduce heat to medium, and cook 30 minutes or until liquid is absorbed.

  • Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add the chopped mushrooms and next 5 ingredients (mushrooms through garlic); saute 5 minutes or until tender. Add 1 cup broth, salt, nutmeg, pepper, and chicken; bring to a boil. Cover, reduce heat, and simmer for 25 minutes. Remove chicken from skillet, and cut into bite-size pieces.

  • Bring broth mixture to a boil, and cook until reduced to 1/2 cup (about 5 minutes). Add cooked pilaf and chicken to pan; cook 3 minutes or until thoroughly heated. Stir in the pecans and parsley, and cook 1 minute. Sprinkle with cheese.

Nutrition Facts

362 calories; calories from fat 30%; fat 12.1g; saturated fat 2g; mono fat 6g; poly fat 3g; protein 34.4g; carbohydrates 28.6g; fiber 6.4g; cholesterol 68mg; iron 3mg; sodium 567mg; calcium 83mg.