Pilaf With Chicken, Spinach, and Walnuts Recipe

Name: Pilaf With Chicken, Spinach, and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water, boiling; 1 ½ cups long grain rice; ¼ cup walnuts, chopped; 2 tablespoons butter; 1 cup onion, chopped; 2 garlic cloves, minced; 1 teaspoon olive oil; 2 ½ cups chicken stock, possibly more; 1 cup tomatoes, diced; ½ teaspoon salt; ⅛ teaspoon black pepper; 1 (3 inch) cinnamon sticks; 2 cups cooked boneless skinless chicken breasts; 6 ounces Baby Spinach, chopped; 1 tablespoon fresh dill, finely chopped

Servings: persons

2 cups water, boiling
1 ½ cups long grain rice
¼ cup walnuts, chopped
2 tablespoons butter
1 cup onion, chopped
2 garlic cloves, minced
1 teaspoon olive oil
2 ½ cups chicken stock, possibly more
1 cup tomatoes, diced
½ teaspoon salt
⅛ teaspoon black pepper
1 (3 inch) cinnamon sticks
2 cups cooked boneless skinless chicken breasts
6 ounces Baby Spinach, chopped
1 tablespoon fresh dill, finely chopped

1
Put rice in bowl, cover with boiling water and leave for 10 minutes, drain.
2
Meanwhile, spray large nonstick skillet with cooking spray and saute walnuts, remove, and set aside.
3
Melt butter in same skillet, add onion and garlic; saute for about 3 minutes,
4
Stir in drained rice, and saute for 1 minute, stirring constantly.
5
Add olive oil, stock, tomato, salt, black pepper, and cinnamon stick to rice; bring to a boil.
6
Cover, reduce heat to low, simmer about 20 minutes or until liquid is mostly absorbed-doni 1/2t stir but peek after 15 minutes to see if more stock needs to be added.
7
When the rice is tender, stir in chicken and spinach;
8
Remove skillet from heat.
9
Place a clean kitchen towel between skillet and lid, over the rim of the pot covering the top and put the lid back on.
10
Let the pilaf stand for about 5 minutes (Turkish cooks call this the brewing time) before serving.
11
Sprinkle evenly with walnuts and dill.
12
Discard cinnamon stick and serve.

2046

kcal

Calories

143

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups water, boiling, 1 ½ cups long grain rice, ¼ cup walnuts, chopped, 2 tablespoons butter, and more.

Yes, Pilaf With Chicken, Spinach, and Walnuts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pilaf With Chicken, Spinach, and Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions