Chicken, Walnut and Brown Rice Stir Fry
- Yield: 4 servings
- Prep: 15 mins
- Cook: 60 mins
Ingredients
- 2cups water
- 1cup brown rice
- 1teaspoon salt or sea salt
- 1/4cup chopped dried cherries
- 1/4cup chopped dried apricots
- 1/4teaspoon cinnamon
- 2tablespoons olive oil
- 1/2pound skinless, boneless chicken thighs, cut in 1/2-inch cubes
- 4cloves garlic, peeled and minced
- 3-- shallots, peeled and diced
- 1/2cup chopped celery
- 1/2cup chopped California walnuts
- 1tablespoon chopped fresh tarragon
- 2tablespoons chopped fresh chives
Instructions
- In a heavy saucepan bring the water to a boil. Add the rice, and 1/2 teaspoon salt if desired, and stir until the water returns to a boil. Reduce the heat to low, cover, and simmer until the rice is tender and has absorbed the liquid, about 45 minutes.
- Add the cherries, apricots and cinnamon to the cooked hot rice, fluff gently with a fork to combine, then cover and set aside to keep the rice warm.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring frequently, for 3 – 4 minutes. Add the garlic, shallots and celery and continue to cook, stirring, for about 5 minutes, until the vegetables are soft and the chicken is cooked through. Add the walnuts, tarragon, and 1 tablespoon of the chives. Season with salt to taste.
- Add the rice to the skillet and stir to combine and heat through. Divide the mixture among 4 warm plates and sprinkle with the remaining chives. To serve family style, sprinkle with chives and serve directly from the skillet.
Recipe courtesy of the Chef Jim Coleman.
Nutritional Info *per serving
- Calories 360
- Glycemic Load 1.5
- Fat 21g
- Saturated Fat 2.5g
- Polyunsaturated Fat 7g
- Monounsaturated Fat 9g
- Cholesterol 35mg
- Sodium 640mg
- Potassium 440mg
- Carbohydrate 30g
- Fiber 5g
- Sugars 9g
- Protein 16g
- Trans Fat 0g
- Vitamin A 20%
- Vitamin C 8%
- Calcium 6%
- Iron 10%