Light oriental rice pan

Name: Light oriental rice pan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Spinach; 1 Onion; 3 (à 100 g) Carrots; 200 g Long grain rice; 8 dried apricots; 25 g Almond kernels; 300 g Chicken filets; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Cumin; 1/2 TEASPOON Cinnamon; 2 stem(s) Mint; 200 g low-fat yoghurt

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Spinach
1 Onion
3 (à 100 g) Carrots
200 g Long grain rice
8 dried apricots
25 g Almond kernels
300 g Chicken filets
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Cumin
1/2 TEASPOON Cinnamon
2 stem(s) Mint
200 g low-fat yoghurt

Directions

1
Wash and clean the spinach. Peel and chop the onion. Peel, wash and cut carrots into strips. Prepare rice in boiling salted water according to package instructions. In the meantime, cut apricots into strips, chop almonds coarsely and roast in a pan without fat.
2
Cut the chicken fillets into cubes. Heat the oil in a large coated pan, fry the diced onion with the meat, add the carrot strips. Season to taste with salt, pepper, cumin and cinnamon.
3
Add apricot strips and almonds and flip through. Wash mint, dab dry, pluck leaves and cut into strips. Season yoghurt with salt and pepper and add the sliced mint.
4
Drain the rice and let it drain. Add the spinach to the pan and toss again. After about 2 minutes fold in the rice and serve.