Whole-grain rice and spinach pilaf

Whole-grain rice and spinach pilaf

Ingredients

• Brown basmati rice 150 g
• Carrots 2 pieces
• Shallots 3 pieces
• Garlic 4 cloves
• Frozen spinach 200 g
• Salt to taste
• Chicken fillet 1 piece
• Teriyaki sauce 2 tablespoons
• Fresh spinach leaves 50 g

Directions

1. I cook brown rice in a double boiler beforehand.
2. Chicken fillet, marinated in teriyake sauce, cut into strips (about 1cm thick)
3. Cut the carrots into thick strips
4. Cut the onion into rings.
5. In a preheated non-stick frying pan, fry the chopped chicken fillet for 5-7 minutes, add the carrots and fry on maximum heat for another 7-10 minutes, stirring occasionally, add spinach and crushed garlic. Fry all together for 5 minutes. Add onions. Season with salt. Add pre-cooked rice and a few tablespoons of oyster sauce or teriyake. Stirring, fry for a few minutes. Turn off the fire. Add fresh spinach leaves, stir and let sit for 5 minutes to warm up.