🍽️ Warm Rice Salad with Chicken and Nuts

Name: Warm Rice Salad with Chicken and Nuts
Total time: 30 min
Yield: 4 servings
Ingredients: 4 shallots; 2 garlic cloves; 2 tbsp oil; 2 tbsp pine nuts; 200 g long-grain rice; salt; pepper; 1 l chicken broth; 2 tbsp currants; 650 g chicken breast fillet (with skin and bone); 1 bay leaf; 3 spring onions; 3 stalks celery; 1 carrot; 3 tbsp lemon juice; 0.5 tsp ground cumin; 2 pinches cinnamon; 3 sprigs fresh mint

684 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

4 shallots
2 garlic cloves
2 tbsp oil
2 tbsp pine nuts
200 g long-grain rice
salt
pepper
1 l chicken broth
2 tbsp currants
650 g chicken breast fillet (with skin and bone)
1 bay leaf
3 spring onions
3 stalks celery
1 carrot
3 tbsp lemon juice
0.5 tsp ground cumin
2 pinches cinnamon
3 sprigs fresh mint

Instructions

1. Peel the shallots and the garlic clove. Dice both ingredients into very small cubes.
2. Heat the oil in a large pot.
3. Add the shallots and garlic to the hot oil. Sauté them until they are soft and translucent.
4. Stir in the pine nuts and the rice.
5. Fry the mixture while stirring constantly for 3 minutes. The grains should become shiny.
6. Season the mixture with salt and pepper.
7. Pour in 500 milliliters of hot broth.
8. Add the currants to the pot.
9. Cover the pot and let the rice simmer on low heat for 25 to 30 minutes.
10. Remove the pot from the heat and let the rice cool down.
11. Add the chicken meat and the bay leaf to the remaining broth.
12. Bring the broth to a boil.
13. Reduce the heat, cover the pot, and let the meat simmer gently for 20 to 25 minutes.
14. Remove the meat from the broth and let it cool briefly.
15. Remove the skin and bones from the meat.
16. Cut the meat into small pieces.
17. Wash the spring onions and the celery stalks.
18. Slice the spring onions into thin rings.
19. Slice the celery into thin rounds.
20. Peel the carrot.
21. Grate the carrot coarsely.
22. Wash the mint.
23. Pluck the mint leaves from the stems.
24. Set aside a few nice leaves for decoration.
25. Chop the rest of the mint roughly.
26. Place the cooled rice into a large bowl.
27. Add the lemon juice, cumin, cinnamon, salt, and pepper to the rice.
28. Mix everything well to season the rice.
29. Add the chopped mint, the chicken meat, and the prepared vegetables (spring onions, celery, carrots) to the rice.
30. Gently mix all ingredients together.
31. Place the salad in the refrigerator for 1 hour to let the flavors meld.
32. Take the salad out of the refrigerator.
33. Garnish the salad with the reserved mint leaves.
34. Serve the salad.

Nutrition per serving

kcal: 684
Protein: 61 g · Fett/Fat: 25 g · Carbs: 51 g