Here is a new recipe from the Cleveland Wellness Clinic.
Enjoy!!!
Chicken, Walnut & Brown Rice Stir Fry
Courtesy of California Walnuts®. Chef Jim Coleman's diabetes-friendly stir-fry is an easy way to please the entire family. With lean chicken, crunchy, heart-healthy walnuts, dried fruits and fresh herbs, this dish is as tasty as it is satisfying.
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Yield: 4 servings
Ingredients:2 cups water 1 cup brown rice
Salt or sea salt
1/4 cup chopped dried cherries
1/4 cup chopped dried apricots
1/4 teaspoon cinnamon
2 tablespoons olive oil 1/2 pound skinless, boneless chicken thighs, cut in half-inch cubes
4 cloves garlic, peeled and minced
3 shallots, peeled and diced
1/2 cup chopped celery
1/2 cup chopped California walnuts
1 tablespoon chopped fresh tarragon
2 tablespoons chopped fresh chives
Salt or sea salt
1/4 cup chopped dried cherries
1/4 cup chopped dried apricots
1/4 teaspoon cinnamon
2 tablespoons olive oil 1/2 pound skinless, boneless chicken thighs, cut in half-inch cubes
4 cloves garlic, peeled and minced
3 shallots, peeled and diced
1/2 cup chopped celery
1/2 cup chopped California walnuts
1 tablespoon chopped fresh tarragon
2 tablespoons chopped fresh chives
Preparation:1. In a heavy saucepan bring the water to a boil. Add the rice, and ½ 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.
2. 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.
3. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring frequently, for 3 to 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.
4. 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.
2. 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.
3. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring frequently, for 3 to 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.
4. 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.
Nutrition Facts Per Serving (1 cup): 370 calories (160 calories from fat), 18 g total fat (3 g saturated fat), 50 mg cholesterol, 45 mg sodium, 41 g carbohydrate, 4 g dietary fiber, 6 g sugar, 14 g protein
GO! Foods for You is not just another diet! It's about learning how to cook and eat for a longer and healthier life. Our guided, online program provides an eating assessment, weekly lessons and demos, customizable activities and daily encouragement. Learn more about GO! Foods for You.
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