Prep 10 mins
Cook 30 mins
Tastey!! I have made the pilaf often without the chicken, to go with other meats and fish. Left over pilaf is nice stir fryed.
- 2 tablespoons vegetable oil
- 1 clove garlic, smashed
- 1 1⁄2 cups brown rice
- 2 teaspoons ground cumin
- 3 cups chicken broth or 3 cups water
- 1 pinch cayenne pepper
- 1⁄2 teaspoon italian seasoning
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 lb chicken breast, boneless,skinless
- 1⁄4 cup dried apricot, slivered
- 1⁄4 cup raisins
- 1⁄4 cup toasted almond, slivered
- 1⁄2 cup green onion, thinly sliced
- Heat 1 tablespoon oil in saucepan over medium heat.
- Cook garlic 2 minutes.
- Add rice and cumin, stir until coated.
- Add broth and cayenne pepper.
- Increase heat to high and bring to a boil.
- Cover and simmer over medium low heat 20 minutes.
- Meanwhile, stir italian seasoning with salt and pepper.
- Sprinkle over both sides of chicken to coat.
- Heat remaining oil in frying pan over medium high heat.
- Add chicken and cook until no longer pink, about 5 minutes on each side.
- Remove from heat and cover to keep warm.
- Stir apricots and raisens into rice.
- Cover and continue to simmer until broth has been absorbed, 5 to 10 minutes.
- Gently stir almonds and green onions into rice mixture.
- To serve, place rice mixture on plate and fan chicken slices over top.
This was fantastic! I didn't have any green onions on hand, so I added chopped celery instead, which added a great crunch. I thought it needed a little salt, although if you use broth instead of water it's probably ok. Next time I think I'll add a little curry powder too...
I loved this! I did substitute dried cranberries for the apricots and left out the Italian seasoning, but it was delicious! Leftovers made quick, low cal lunches. Will definitely make again.