Cranberry And Pine Nut Pilaf With Chicken

1. 1

   Melt 2 tbsp butter and 1/2 tbsp oil in a medium saucepan. Cook onion and celery, stirring, until celery has softened. Add rice, bay leaf and cinnamon stick. Cook, stirring, for 2 mins. Add stock and 2/3 cup water. Bring to a boil then reduce heat and simmer, covered, for 15 mins, or until rice is tender and liquid is absorbed.

2. 2

   Meanwhile, heat remaining oil in a large frying pan. Cook chicken until browned and cooked through. Remove from heat and cover to keep warm.

3. 3

   Add wine to frying pan. Bring to a boil then reduce heat and simmer until liquid is reduced by 1/2. Stir in cranberries and remaining butter. Add to rice mixture and stir until combined.

4. 4

   Fluff pilaf with a fork then stir in nuts and lemon juice. Serve with sliced chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.