Curried Chicken & Broccoli Pilaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Brown Rice, long grain, 2 cupOnions, raw, 1 large dicedGinger Root, 2 tspGarlic, 1 cloveCurry Powder, 1 tspCumin, 1/2 tspTurmeric, 1/2 tspCardamon, 1/8 tspCinnamon, 1/8 tspChicken Breast, no skin, 2 or one pound totalChicken Broth, 2 cupsWater, 2 cupsBroccoli, fresh, 2 stalksCarrots, 2 med-larg,Raisins, golden seedless, .5 cupScallions, raw, 4Salt and PepperNote: Can change up the veggies in this as desired - cauliflower, green beans, ect can all be substituted. Could also use turkey in place of the chicken.
Oil spray a large saucepan and heat. Saute onion, ginger, garlic and spices in a bit of broth until onion is softened, about 5 minutes. Stir in chicken and brown. Add in broth, water, and rice. Bring to a boil, cover, reduce heat, and cook for about 45 minutes or until rice is done.
Meanwhile, dice broccolli and carrots. In a large pot put enough water to cover the veg and bring to a boil. Blanch veggies for 1 minute. Drain and set aside.
When rice is cooked, fluff with fork. Stir in blanched broccoli & carrots, raisins and scallions. Taste and salt and pepper to taste. Serve immediately
Number of Servings: 6
Recipe submitted by SparkPeople user CONNECTED1.
Meanwhile, dice broccolli and carrots. In a large pot put enough water to cover the veg and bring to a boil. Blanch veggies for 1 minute. Drain and set aside.
When rice is cooked, fluff with fork. Stir in blanched broccoli & carrots, raisins and scallions. Taste and salt and pepper to taste. Serve immediately
Number of Servings: 6
Recipe submitted by SparkPeople user CONNECTED1.
Nutritional Info Amount Per Serving
- Calories: 189.0
- Total Fat: 2.0 g
- Cholesterol: 7.7 mg
- Sodium: 566.4 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 4.5 g
- Protein: 10.8 g
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