Chicken & Mushroom Pilaf

  • Serves: 6
  • Cooks In: 20 minutes
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Ingredients

1½ cups long grain rice, rinsed
¼ cup olive oil
400g button mushrooms, thinly sliced
6 green onions, thinly sliced
100g dried dessert figs, chopped (see tip)
2 oranges, rind finely grated, juiced
1½ cups shredded cooked chicken
1 cup roasted salted cashews
½ cup flat-leaf parsley leaves, chopped

Method

1

Cook rice following the absorption method on the packet (for a quick microwave method, see tip below). Rinse under cold water then drain well. Spread the cool rice out onto a baking tray. Cover and refrigerate 1 hour, if time permits.

2

Heat 1½ tablespoons oil in a large non-stick frying pan over medium-high heat. Add mushrooms and green onions. Cook, stirring occasionally, for 3 minutes or until mushrooms are tender. Add the figs, orange rind and 2 tablespoons orange juice. Cook for 1 minute.

3

Reduce heat to medium. Add the rice, chicken and cashews. Cook, tossing gently, for 3–4 minutes or until heated through.

4

Whisk together remaining 1½ tablespoons oil, 1/3 cup orange juice, parsley and salt and pepper until well combined. Pour the dressing over the pilaf and stir to combine. Serve warm or at room temperature.

Ingredients

 1½ cups long grain rice, rinsed
 ¼ cup olive oil
 400g button mushrooms, thinly sliced
 6 green onions, thinly sliced
 100g dried dessert figs, chopped (see tip)
 2 oranges, rind finely grated, juiced
 1½ cups shredded cooked chicken
 1 cup roasted salted cashews
 ½ cup flat-leaf parsley leaves, chopped

Directions

1

Cook rice following the absorption method on the packet (for a quick microwave method, see tip below). Rinse under cold water then drain well. Spread the cool rice out onto a baking tray. Cover and refrigerate 1 hour, if time permits.

2

Heat 1½ tablespoons oil in a large non-stick frying pan over medium-high heat. Add mushrooms and green onions. Cook, stirring occasionally, for 3 minutes or until mushrooms are tender. Add the figs, orange rind and 2 tablespoons orange juice. Cook for 1 minute.

3

Reduce heat to medium. Add the rice, chicken and cashews. Cook, tossing gently, for 3–4 minutes or until heated through.

4

Whisk together remaining 1½ tablespoons oil, 1/3 cup orange juice, parsley and salt and pepper until well combined. Pour the dressing over the pilaf and stir to combine. Serve warm or at room temperature.

Chicken & Mushroom Pilaf

Tags:

 Chicken, Dinner, Quick n Easy

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