Now that the autumn is upon us and we want to eat mostly comfort foods, I bring to you this Colorful Brown Rice Pilaf with Chicken and Veggies. It’s easy to make and so tasty.
I’ve made this dish two times in two weeks, it’s that good. And we loved it. I hope you give it a try and you tell me what you think.
What I like about this Pilaf is that is full of veggies, and that it’s so colorful. 😀 When I like how the food looks, I’m more likely to love it. I bet that happens to you too.
This one is not a classic Pilaf because I wanted to add less meat and rice and more veggies. This way is easier to digest and you’re more likely to enjoy it. So this is what I came up with.
If you don’t like some veggie I added, you can always switch it with something else. Or if you don’t eat chicken, switch it for tofu, chickpeas or add just veggies. You can always switch the brown rice for regular rice.
- 200 g of brown rice
- 1 tablespoon of olive oil or sun-dried tomato oil (optional but makes a great difference)
- salt and pepper to taste
- 2 shallots
- 2 garlic cloves
- 100 g of frozen peas
- 2 medium carrots
- 1/2 a bell pepper
- 1 chicken breast
- 2 bay leaves
- 1/2 a zucchini
- 1/4 of a broccoli
Making this dish is very easy. In just a few steps, dinner will be served.
Chop your veggies and chicken breast to have them prepared. In a large pot add the sun-dried tomato oil and saute the shallots, garlic, carrots and bell pepper for 6-7 minutes.
When the shallots become translucent, start sauteeing the broccoli, zucchini and the chicken breast, until the chicken becomes white.
Season with salt and pepper. Add the bay leaves. Pour in the rice and fry it for 2 minutes. Frying it makes it have a nutty taste.
Pour in the triple amount of vegetable stock (compared to the rice).
Let the rice boil, and then turn the heat to medium-low. Simmer it with the lid on until it’s almost cooked and there’s just a bit of water.
Add the peas and spinach. Cook it for 5 more minutes and serve it hot.
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