Dinner ready in 30 minutes! This dry fruit filled rice and chicken pilaf recipe is easily prepared on a stovetop.
pound ground chicken or turkey breast
medium green onions, sliced (1/4 cup)
package (6 1/4 ounces) fast-cooking long-grain and wild rice mix with herbs
cup dried cherries or cranberries
cup chopped dried peaches or apricots
teaspoon ground nutmeg or cinnamon
Spray 3-quart saucepan with cooking spray; heat over medium heat. Cook chicken and onions in saucepan about 8 minutes, stirring occasionally, until chicken is no longer pink. Stir in water and seasoning packet from rice mix. Heat to boiling,
stirring occasionally; reduce heat to low.
Stir in rice, cherries, peaches and nutmeg. Cover and simmer about 5 minutes or until rice is tender and fruits are heated through.
One package (6 ounces) diced dried fruit and raisins (about 1 1/4 cups) can be used instead of the dried cherries and peaches.
Stir in 1/2 teaspoon curry powder instead of the nutmeg for a taste of India.
Dried fruits are an excellent source of vitamins and minerals, plus they are rich in fiber. Both apricots and peaches provide a day's worth of vitamin A plus plenty of potassium.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
Exchanges:1 Fruit; 1 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.