Nutty chicken pilaf

Recipe from: 21 April 2010
chicken pilaf

Ingredients 13
Servings 4
Time 10 mins

Ingredients

  • 1
    Tbs
    olive oil
  • 1/2
    onion, finely chopped
  • 3/4
    green bellpepper, finely chopped
  • 250
    g
    chicken breasts, thinly sliced
  • 3/4
    chicken stock cube
  • pinch
    Ground nutmeg
  • 1/4 - 1/2
    cup
    water
  • 3
    cup
    cooked brown rice
  • 125
    g
    pattypan squash (yellow summer squash)
  • g
    Salt & pepper, to taste
  • 30
    ml
    lemon juice
  • 120
    g
    mixed nuts, fruit & seeds
  • Parsley sprigs, chopped
 

Method

20 mins
 
Heat olive oil in a large frying pan and sauté onion and greenpepper for 3 - 4 minutes until just starting to soften.

Add chicken strips and cook a further 5 minutes until just cooked through.

Add stock cube, nutmeg and 1/4 cup water, cook for a minute or two to dissolve the stock cube, then add rice and squash.

Cook another 3 - 4 minutes or until rice is heated through and squash cooked.

Taste and adjust seasoning if needed.

Finish off by adding lemon juice, then stir nuts and seeds through and sprinkle with chopped parsley.

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Read more on: poultry  |  stir-fry  |  sauté
 

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