Brown Rice Pilaf with Chicken and Dried Apricots

This recipe serves:  4

2 1/2 cups water
1 cup long-grain brown rice
4 cooked chicken breasts, grilled, poached or baked
1/4 cup red wine vinegar
3 tablespoons extra virgin olive oil
salt to taste
freshly ground black pepper
1 cup dried apricots, chopped
2 cups baby spinach leaves
2 tablespoons fresh goat cheese
1/4 cup chopped walnuts, toasted
1. Place the water in a medium saucepan with a pinch of salt and bring it to a boil. Add the rice, adjust the heat so that the water is simmering, cover and cook until the rice is tender and the water is absorbed, about 30 to 40 minutes. Let cool.

2. Meanwhile, slice the chicken and set aside.

3. In a large bowl, whisk the vinegar, olive oil, salt and pepper together. Add the rice and toss to combine. Add the chicken, half of the apricots and spinach and toss again. Taste and adjust the seasoning. (This can be made in advance and stored in the refrigerator for up to 2 days. If so, you may want to refresh it with a drizzle of oil and vinegar.)

4. Transfer the rice mixture to a serving platter or individual plates and garnish with the remaining apricots and walnuts. Serve at room temperature.

Serving Size: 1 cup of rice with chicken

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