Pilaf With Chicken, Spinach, and Walnuts

"Use LEFTOVER meat from a roasted chicken, or pick up a rotisserie chicken from your supermarket. I love the cinnamon in this. A variation from Cooking Light."
 
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Ready In:
45mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Put rice in bowl, cover with boiling water and leave for 10 minutes, drain.
  • Meanwhile, spray large nonstick skillet with cooking spray and saute walnuts, remove, and set aside.
  • Melt butter in same skillet, add onion and garlic; sauté for about 3 minutes,
  • Stir in drained rice, and saute for 1 minute, stirring constantly.
  • Add olive oil, stock, tomato, salt, black pepper, and cinnamon stick to rice; bring to a boil.
  • Cover, reduce heat to low, simmer about 20 minutes or until liquid is mostly absorbed-don�t stir but peek after 15 minutes to see if more stock needs to be added.
  • When the rice is tender, stir in chicken and spinach;
  • Remove skillet from heat.
  • Place a clean kitchen towel between skillet and lid, over the rim of the pot covering the top and put the lid back on.
  • Let the pilaf stand for about 5 minutes (Turkish cooks call this the brewing time) before serving.
  • Sprinkle evenly with walnuts and dill.
  • Discard cinnamon stick and serve.

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Reviews

  1. 3 liked this a lot, 1 not so much. I liked how easy it was. I had no leftover chicken nor do i buy rostisserie chicken so i poached some breasts. i needed to poach in tastier liquid because they were very bland & aren't in the dish long enough to absorb flavors. My rice got mushy. :( Otherwise, it was tasty, quick & easy! Made for Aussie Recipe Swap 1/14.
     
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