Chicken and Basmati Rice Pilau with Saffron, Spinach, and Cardamom

Name: Chicken and Basmati Rice Pilau with Saffron, Spinach, and Cardamom
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 170 grams package fresh baby spinach, coarsely chopped; 355 milliliters uncooked basmati rice; 0 teaspoons black pepper; 118 milliliters blanched almonds; 1 teaspoon butter; 4 cardamom pods, lightly crushed; 237 milliliters shredded carrot; 177 milliliters dried lentils; 2 teaspoons chopped peeled fresh ginger; 473 milliliters vertically sliced onion; 118 milliliters fresh orange juice (about 1 orange); 1 teaspoons grated orange rind; 0 teaspoons saffron threads, crushed; 1 teaspoon salt; 567 grams 10 skinless, boneless chicken thighs (about; 591 milliliters warm fat-free, less-sodium chicken broth

Chicken and Basmati Rice Pilau with Saffron, Spinach, and Cardamom is a gluten free main course. This recipe serves 5. One portion of this dish contains approximately 38g of protein, 13g of fat, and a total of 581 calories. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up warm, chicken thighs, orange juice, and a few other things to make it today. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert.

Instructions

Cover rice with cold water.

Ingredients you will need

Water

Rice

Let stand for 20 minutes.

Drain and rinse the rice with cold water.

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Water

Rice

Drain.

Sort and rinse lentils.

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Lentils

Place lentils in a small saucepan; cover with water to 2 inches above lentils. Bring to a boil. Reduce heat; simmer 20 minutes or until almost tender.

Ingredients you will need

Lentils

Water

Equipment you will use

Sauce Pan