Spiced chicken and cashew pilaf

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

First published: Apr 2013

Serves: 4

Time to make: 1 hr

Hands-on time: 20 mins

Total cost: $18.00 / $4.50 per serve

(at time of publication)

Ingredients

More weights & measures

1 onion, finely chopped

2 cloves garlic, crushed

1 teaspoon zest of lemon

pinch dried chilli flakes

300g brown rice

2 cups liquid salt-reduced chicken stock

400g chicken breast fillets, thinly sliced

2 bunches asparagus, trimmed, cut in 1cm-rounds or 300g green beans, cut in pieces

150g snow peas, trimmed, sliced

25g toasted cashews, chopped

Instructions

1 Place a large saucepan over a medium heat and spray with oil.

2 Cook onion, stirring occasionally, for 3-4 minutes or until soft. Add garlic, lemon zest and chilli flakes. Cook, stirring, for 1 minute.

3 Add rice and stir to coat grains in onion and herbs. Add stock and 1 cup water and bring to the boil. Cover, reduce heat and simmer for 35-40 minutes or until stock is almost evaporated and rice is nearly al dente.

4 Meanwhile, place a frying pan over a high heat and spray with oil. Cook chicken in batches for 2-3 minutes or until golden brown. Remove and set aside.

5 Remove rice from heat and remove lid. Add asparagus and snow peas, quickly replace lid then set aside to steam for 5 minutes.

6 Fluff rice with a fork. Add chicken and cashews. Stir through then serve.

Variations

Make it gluten free: Use gluten-free stock.

Nutrition Info (per serve)

Calories 483cal

Kilojoules 2020kJ

Protein 34g

Total fat 10g

–Saturated fat 2g

Carbohydrates 65g

–Sugars 8g

Dietary fibre 6g

Sodium 400mg

Calcium 70mg

Iron 4mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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