I've never tried nuts in a rice pilaf but it really makes the dish. It adds a tasty crunch and delicious nutty flavor.
2 chicken breasts
1 cup of basmati rice
2 cups of chicken broth1/4 cup pecans, or walnuts, chopped
1 large carrot, diced
1 small zucchini, diced
2 garlic cloves, minced
1-2 Tbsp parsley, minced
S&P to taste
about 10 asparagus spears
In a medium sauce pan, sauté nuts until fragrant. Remove from pan and set aside. Add EVOO to pan and toast rice until slightly browned. Add toasted rice and chicken broth to rice cooker and cook until done. In the same pan, add more EVOO if necessary, add carrots, zucchini and garlic. Sauté until veggies are tender. When rice is done, mix in veggies, parsley and S&P.
Season chicken with grill seasoning. Grill chicken over medium heat until cooked all the way through and no longer pink in the middle.
Steam asparagus until tender.
Serve chicken with rice pilaf and asparagus.