Whole Grain Rice and Spinach Pilaf

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

I use chicken in this dish to reduce calories, but you can use any meat you like. I marinate the fillet in teriyaki sauce to keep it juicy, which is important for a dish made without oil.

Ingredients

Basmati rice - 5.3 oz
Turnips - 2 pieces
Shallot - 3 pieces
Garlic - 4 cloves
Frozen spinach discs - 7.1 oz
Salt - to taste
Chicken fillet - 1 piece
Yakiniku sauce - 2 tablespoons
Fresh basil leaves - 1.8 oz

Step by Step guide

Step 1

I prepare the brown rice in a steamer in advance.

Step 2

Cut the chicken fillet, marinated in teriyaki sauce, into strips (about 1 cm thick).

Step 3

Slice the carrots into thick sticks.

Step 4

Cut the onion into rings and peel the garlic.

Step 5

In a preheated non-stick skillet (I do not use oil for frying, so the pan must be non-stick), sauté the sliced chicken fillet for 5-7 minutes, add the carrots, and sauté on high heat for another 7-10 minutes, stirring occasionally. Add the spinach and crushed garlic. Sauté everything together for another 5 minutes. Add the onion so that it gets slightly browned. Season with salt. Add the pre-cooked rice (by any convenient method) and a few tablespoons of oyster sauce or teriyaki sauce. Stir-fry for a few minutes. Turn off the heat. Add the fresh spinach leaves, mix, and let it sit for 5 minutes to warm the spinach.