dish
Brown Rice Pilaf with Chicken and Dried Apricots

4
Serves
367
Calories
15
Nutrients
15
Vitamins

Ingredients

2 1/2 cups water
1 cup long-grain brown rice
1/4 cup red wine vinegar
3 tablespoons extra virgin olive oil
1 cup dried apricots , chopped
2 cups baby spinach leaves
2 tablespoons fresh goat cheese
1/4 cup chopped walnuts , toasted

Cooking Instructions

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

Nutrition Information

Number of Servings: 4
Serving Size
0
Calories
367
Protein
25 g
Total Carbohydrate
38 g
Dietary Fiber
4 g
Soluble Fiber
0 g
Insoluble Fiber
2 g
Sugar
12 g
Total Fat
13 g
Saturated Fat
2 g
Monounsaturated Fat
6 g
Polyunsaturated Fat
4 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
57 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
4 g
Percent Calories from Protein
27 %
Percent Calories from Carbohydrate
41 %
Percent Calories from Fat
31 %
Vitamin A
757 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
3 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
2 mcg
Vitamin C
12 mg
Vitamin D
1 IU
Folate
14 mcg
Vitamin E
3 IU
Vitamin K
1 mcg
Pantothenic Acid
1 mg
Calcium
67 mg
Iron
4 mg
Phosphorus
213 mg
Potassium
674 mg
Sodium
76 mg
Zinc
1 mg