Pilafwithchickenspinachandwalnuts Recipes

ONE-POT CHICKEN PILAF

Steps:

• Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min.
• Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then tuck in.

QUINOA-AND-SPINACH PILAF

Steps:

• In a large saucepan, melt butter over medium. Add onion and garlic; cook until soft, about 4 minutes. Add quinoa and cook 1 minute. Add water and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, about 20 minutes. Stir in spinach and lemon zest, then season with salt and pepper.

GORGONZOLA PASTA WITH SPINACH AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop.
• In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt.
• Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.

QUINOA AND SPINACH PILAF

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir onion and garlic until onion is softened, about 4 minutes. Add quinoa to onion mixture; cook and stir for about 1 minute more.
• Pour water over quinoa mixture; bring to a boil. Reduce heat to medium, cover saucepan, and simmer until quinoa is tender and water is absorbed, about 20 minutes.
• Stir spinach and lemon zest into quinoa mixture; season with salt and pepper.

CHICKEN LIVER PILAF

Steps:

• Cook the livers in 1 tblsp of the butter, and when firm outside, cool and mince into small cubes.
• Saute the onion and livers in the remaining butter.
• Add the rice and stir to coat the rice with fat.
• Cook like this for 2 minutes, stirring occasionally.
• Add the water, currants, pine nuts and spices and bring to the boil.
• Cover and cook for about 20 minutes, when all the water has been absorbed and the rice is cooked.
• Remove lid of pan, cover with a clean dish towel and replace lid.
• Allow to steam for 10 minutes.
• Remove lid and fluff rice with a fork.
• Note: if you have chicken stock, replace the water with that and forego the stock cube.

PILAF WITH CHICKEN, SPINACH, AND WALNUTS

Steps:

• Put rice in bowl, cover with boiling water and leave for 10 minutes, drain.
• Meanwhile, spray large nonstick skillet with cooking spray and saute walnuts, remove, and set aside.
• Melt butter in same skillet, add onion and garlic; sauté for about 3 minutes,
• Stir in drained rice, and saute for 1 minute, stirring constantly.
• Add olive oil, stock, tomato, salt, black pepper, and cinnamon stick to rice; bring to a boil.
• Cover, reduce heat to low, simmer about 20 minutes or until liquid is mostly absorbed-don�t stir but peek after 15 minutes to see if more stock needs to be added.
• When the rice is tender, stir in chicken and spinach;
• Remove skillet from heat.
• Place a clean kitchen towel between skillet and lid, over the rim of the pot covering the top and put the lid back on.
• Let the pilaf stand for about 5 minutes (Turkish cooks call this the brewing time) before serving.
• Sprinkle evenly with walnuts and dill.
• Discard cinnamon stick and serve.