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Meal IdeasCITRUS SALAD WITH SHRIMP - Metabolism SeriesRead Recipe » OATMEAL RAISIN SQUARES - Metabolism Series Read Recipe » ASIAN HUMMUS & GRILLED VEGETABLE SANDWICH- Healthier Skin Series Read Recipe » PASTA WITH TUNA AND OLIVE VINAIGRETTE - Healthy Skin Series Read Recipe » PAN-SEARED SCALLOPS WITH WALNUTS - Healthy Skin Series Read Recipe » HALIBUT WITH HERBS AND CAPER PESTO Read Recipe » ROASTED ASPARAGUS WITH PINE NUTS Read Recipe » |
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Anissa's RecipesPILAF WITH CHICKEN, SPINACH & WALNUTS
Serves: 4INGREDIENTS: 1 1/2 Tbsp Olive Oil 1 Cup Onion, Chopped 1 1/2 Cups Rice Select Basmati Rice, Uncooked 1 Cup Plum Tomato, Diced 1/2 Teaspoon Salt 1 (14-Oz) Can Emeril’s Chicken Broth 1 (3-Inch) Cinnamon Stick 1 (6-Oz) Pkg Ready Pac Baby Spinach 2 Cups Chicken Breasts (About 2 Breasts) Chopped Roasted Skinless, Boneless 1/2 Cup Walnuts, Toasted Coarsely Chopped 1 Tbsp Finely Chopped Fresh Dill DIRECTIONS: 1. Heat 1 tbsp oil in large nonstick skillet over medium-high heat. Add onion; sauté 10 minutes or until lightly browned. 2. Stir in rice, and cook 1 min. Stir in remaining oil, tomato, salt, broth, and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. 3. Stir in spinach; cook 2 minutes or until spinach wilts. Stir in chicken. Sprinkle evenly with walnuts and dill. Discard cinnamon stick. 4. Serve. « Back to Recipes & Headlines |