Warm Mushroom, Chicken and Fig Pilaf
Cooking Time: 15 mins
1 1/2 cup basmati rice, rinsed
1 1/2 Tbsp olive oil
6 green onions, thinly sliced
250 g button mushrooms, sliced
150 g dried dessert figs, chopped
2 oranges, rind finely grated and juiced
1 1/2 cup shredded cooked chicken
50 g roasted salted cashew nuts
1/2 cup flat-leaf parsley, chopped
1. Cook rice according to directions on the packet. Rinse under cold water. Drain.
2. Heat a large non-stick frying pan over medium-high heat. Add 0.5 tablespoon oil, green onions and mushrooms and cook, stirring occasionally, for 3 minutes until mushrooms are tender.
3. Add figs, orange rind and 2 tablespoons juice and cook for 30 seconds.
4. Add chicken, rice and cashew nuts and toss gently over low heat until well combined. Whisk remaining oil, orange juice, parsley and season with salt and pepper. Drizzle over the salad and serve warm.
Per Serve: Calories: 493 cals, Kilojoules: 2,067 kJ, Total Fat: 15.0g, Saturated Fat: 3.0g Total Carbohydrate: 74.0g, Sugars: 32.5g, Protein: 16.0g, Cholesterol: 0.0mg, Fibre: 10.0g, Calcium: 129.0mg. Image courtesy of Fresh Finesse.
Recipe from www.cluboptislim.com.au
Wine suggestion from Winsor Dobbin
Shaw and Smith M3 2004 Vineyard Chardonnay – This is right up there with Australia?s best chardonnays. Shaw and Smith make wines of elegance and restraint and this is absolutely spot on. It?s a cool-climate chardonnay that has been barrel-fermented, undergone lees stirring and malolactic fermentation. It is immensely elegant and complex, with stone fruit flavours in perfect harmony with some laidback oak. A good partner for fish or poultry dishes. $38.