- Serves: 6
- Cooks In: 20 minutes
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Ingredients
Method
Cook rice following the absorption method on the packet (for a quick microwave method, see tip below). Rinse under cold water then drain well. Spread the cool rice out onto a baking tray. Cover and refrigerate 1 hour, if time permits.
Heat 1½ tablespoons oil in a large non-stick frying pan over medium-high heat. Add mushrooms and green onions. Cook, stirring occasionally, for 3 minutes or until mushrooms are tender. Add the figs, orange rind and 2 tablespoons orange juice. Cook for 1 minute.
Reduce heat to medium. Add the rice, chicken and cashews. Cook, tossing gently, for 3–4 minutes or until heated through.
Whisk together remaining 1½ tablespoons oil, 1/3 cup orange juice, parsley and salt and pepper until well combined. Pour the dressing over the pilaf and stir to combine. Serve warm or at room temperature.
Ingredients
Directions
Cook rice following the absorption method on the packet (for a quick microwave method, see tip below). Rinse under cold water then drain well. Spread the cool rice out onto a baking tray. Cover and refrigerate 1 hour, if time permits.
Heat 1½ tablespoons oil in a large non-stick frying pan over medium-high heat. Add mushrooms and green onions. Cook, stirring occasionally, for 3 minutes or until mushrooms are tender. Add the figs, orange rind and 2 tablespoons orange juice. Cook for 1 minute.
Reduce heat to medium. Add the rice, chicken and cashews. Cook, tossing gently, for 3–4 minutes or until heated through.
Whisk together remaining 1½ tablespoons oil, 1/3 cup orange juice, parsley and salt and pepper until well combined. Pour the dressing over the pilaf and stir to combine. Serve warm or at room temperature.
