Chicken, Walnut and Brown Rice Stir Fry

  • Yield 4 servings
  • Prep 15 mins
  • Cook 60 mins

This chicken stir-fry stars dried fruit and walnuts.

chicken,_walnut__brown_rice_stir_fry
California Walnut Board

Ingredients

2 cups water
1 cup brown rice
1 teaspoon 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 1/2-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

Instructions

  1. In a heavy saucepan bring the water to a boil.  Add the rice, and 1/2 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 – 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. 

Recipe courtesy of the Chef Jim Coleman.

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