Whole grain rice and spinach pilaf
4 servings
30 minutes
Whole grain rice and spinach pilaf is an original interpretation of the classic Uzbek dish, filled with freshness and rich flavor. Historically, pilaf symbolizes hospitality and brings families together at one table. In this version, traditional richness is replaced by lightness: brown basmati rice adds a nutty aroma, while spinach provides delicate green freshness. The combination of chicken fillet marinated in teriyaki and sweet carrots makes the taste rich and balanced. The aromas of garlic and onion give warmth to the dish, while oyster sauce adds a subtle spiciness. This pilaf is not only delicious but also healthy: whole grain rice is high in fiber, and spinach is rich in vitamins. An ideal dish for both everyday dinners and cozy family gatherings where everyone can enjoy its refined taste.
1
I prepare brown rice in a steamer in advance.
- Brown Basmati Rice: 150 g
2
Cut the chicken fillet marinated in teriyaki sauce into strips (about 1 cm thick).
- Chicken fillet: 1 piece
- Teriyaki sauce: 2 tablespoons
3
Cut the carrot into thick sticks.
- Carrot: 2 pieces
4
Slice the onion into rings and peel the garlic
- Shallots: 3 pieces
- Garlic: 4 cloves
5
In a preheated non-stick pan (I don't use oil for frying, so the pan should be non-stick), fry the chopped chicken fillet for 5-7 minutes, add the carrot and fry on high heat for another 7-10 minutes, stirring occasionally, add spinach and crushed garlic. Fry everything together for another 5 minutes. Add the onion to let it brown slightly. Add salt. Add pre-cooked (by any convenient method) rice and a few tablespoons of oyster sauce or teriyaki. Stir-fry for a few minutes. Turn off the heat. Add fresh spinach leaves, mix, and let sit for 5 minutes to warm the spinach.
- Chicken fillet: 1 piece
- Carrot: 2 pieces
- Frozen spinach: 200 g
- Garlic: 4 cloves
- Shallots: 3 pieces
- Salt: to taste
- Brown Basmati Rice: 150 g
- Teriyaki sauce: 2 tablespoons
- Fresh spinach leaves: 50 g