Pilaf with Chicken, Spinach and Walnuts - Recipe #56

Sometimes in life, you need to be flexible. So it is also with dinner. I got home from work intent on making mushroom penne from Vegan Casseroles. Unfortunately, I had forgotten that one of the key steps in making the sauce is soaking raw cashews for at least two hours.

As it was already 6:45, that was not really an option - so I looked at the other ingredients that I'd gathered for the Recipe Challenge, specifically to prep for chicken pilaf, from the same Cooking Light issue with the Chicken Biryani and Arroz con Pollo. The recipe called for leftover roasted chicken or a rotisserie chicken from the supermarket, but that seemed like cheating, so I had two chicken breasts waiting in the wings to be roasted. I seasoned them with a little olive oil, salt and pepper, popped them in the oven and then looked over the rest of the recipe. Cinnamon stick - check; basmati rice - check; walnuts - check; chicken broth - yep, 1/2 a cup or so left from the White Rice with Sherry. Let's see, how much does it call for -  1 can (14 oz.). Blast!

A quick call to Trent to request an emergency grocery store trip. No answer. Maybe we could just go out to eat - but how disappointing would that be to arrive home, smell dinner and be told, ¨sorry, we can't actually eat any of it today¨. Inspiration struck - I would simmer some homemade vegetable stock while the chicken roasted and combine it with the chicken broth. Problem solved, dinner served within 5-10 minutes of Trent's arrival home.

Pilaf with Chicken, Spinach and Walnuts

• 1 1/2 T. olive oil, divided
• 1 c. chopped onion
• 1 1/2 c. uncooked basmati rice
• 1 c. diced plum tomato (I used canned tomatoes, as they are out of season)
• 1/2 t. salt
• 1 (14 oz.) can fat-free, less-sodium chicken broth
• 1 (3-inch) cinnamon stick
• 1 (6 oz.) package fresh baby spinach
• 2 c. chopped roasted skinless boneless chicken breasts (about 2)
• 1/2 c. coarsely chopped walnuts, toasted
• 1 T. finely chopped dill

Heat 1 T oil in a large non-stick skillet over medium-high heat. Add onion, saute 10 minutes or until lightly browned. Stir in rice, and cook 1 minute, stirring constantly. Stir in 1 1/2 t. oil, tomato, salt, broth, and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.

Stir in spinach; cook 2 minutes or until spinach wilts (took a little longer for me). Stir in chicken. Sprinkle evenly with walnuts and dill. Discard cinnamon stick.

This pilaf turns out a little crunchy, so if you like your rice softer, add some extra liquid to cook down. Most of the pilaf was great, but there were a few bites that were a little too al dente.