Nutty chicken pilaf

4 servings Prep: 10 mins, Cooking: 20 mins
Rate this recipe
This is a great recipe to use up leftover rice and it's healthy too.

By Food24 April 21 2010
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Ingredients (13)

1 Tbs fresh chillies — 573
1/2 onion — finely chopped
3/4 green pepper — finely chopped
250 g chicken breast fillets — thinly sliced
3/4 stock cube — chicken
pinch nutmeg — ground
1/4 - 1/2 cup water
3 cup brown rice — cooked
125 g patty pans
g salt and freshly ground back pepper — to taste
30 ml lemon juice
120 g mixed nuts — fruit and seeds
fresh parsley — chopped
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Method:

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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