Photo of Chicken, mushroom & wild rice pilaf by WW

Chicken, mushroom & wild rice pilaf

Points® value
Total Time
55 min
15 min
40 min
This delicious one-pot dish of chicken, asparagus and wild rice dish is flavoured with fragrant spices.


Olive Oil

2 teaspoon(s)

Chicken breast, skinless, raw

200 g, thickly sliced


½ medium, sliced


200 g, sliced


2 clove(s), finely chopped

Root Ginger

1 inch slice(s), peeled and finely chopepd


½ teaspoon(s)

Coriander, Dried

½ teaspoon(s), level

Ground Cumin

½ teaspoon(s), level

Cinnamon Stick

1 stick(s)

Brown basmati & wild rice, cooked

100 g, cooked as per pack

Chicken stock cube(s)

1 cube(s), made with 300ml hot water

Asparagus, raw

250 g

Kale, raw

50 g

Parsley, fresh

4 sprig(s), fresh, chopped


  1. Heat half the oil in a medium pan over a high heat and fry the chicken for 5 minutes or until golden. Remove from the pan and set aside. Heat the remaining oil and fry the onion and mushrooms for 5-10 minutes until softened. Add a little water if the vegetables start to stick.
  2. Add the garlic, ginger and spices and cook for 1 minute, until fragrant. Stir in the rice and return the chicken to the pan. Pour in the stock and bring to a simmer. Cook for 5 minutes, then cover, turn down the heat to low and simmer for 15 minutes.
  3. Meanwhile, bring a pan of water to the boil and blanch the asparagus and kale for 2 minutes. Drain, and stir into the rice, along with half of the parsley.
  4. Season and serve garnished with the remaining parsley.