Chicken, mushroom & wild rice pilaf
3
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 2 • Difficulty: Easy
This delicious one-pot dish of chicken, asparagus and wild rice dish is flavoured with fragrant spices.
Ingredients
Olive Oil
2 teaspoon(s)
Chicken breast, skinless, raw
200 g, thickly sliced
Onion
½ medium, sliced
Mushrooms
200 g, sliced
Garlic
2 clove(s), finely chopped
Root Ginger
1 inch slice(s), peeled and finely chopepd
Turmeric
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
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.