Curried Chicken & Broccoli Pilaf

Brown Rice, long grain, 2 cup
Onions, raw, 1 large diced
Ginger Root, 2 tsp
Garlic, 1 clove
Curry Powder, 1 tsp
Cumin, 1/2 tsp
Turmeric, 1/2 tsp
Cardamon, 1/8 tsp
Cinnamon, 1/8 tsp
Chicken Breast, no skin, 2 or one pound total
Chicken Broth, 2 cups
Water, 2 cups
Broccoli, fresh, 2 stalks
Carrots, 2 med-larg,
Raisins, golden seedless, .5 cup
Scallions, raw, 4
Salt and Pepper

Note: 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.