This weekend I made a roast spring chicken with lots of herbs and paired it with a seasonal side dish from Sara Foster’s cookbook. Recently, I’ve really started trying to mix up recipes for my everyday eating, but when it comes to comfort food, nothing beats a simple roasted chicken with rice. I relied on Sara’s book to help mix it up a bit and she provided the perfect solution with her “Rice Pilaf for All Seasons.” I swapped peas for green beans and added the chicken stock straight from the bottom of my roast chicken pan. You can make your own edits too. I love the addition of coconut milk (I used the reduced fat version) and crunch from toasted almonds. Try this next time you’re trying to mix things up in your kitchen!
A variation with your comfort foods can be a fun experiment!
Looking for an easy Roast Chicken recipe? Try this – and leave out the taters and mushrooms if you’re making the rice!
Spring Rice Pilaf with Green Beans, Chives, Lemon Zest and Toasted Almonds from Sara Foster’s Fresh Every Day
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 and 1/2 cups basmati rice
- 2 cups chicken stock
- 1/2 cup coconut milk (unsweetened)
- 2 teaspoons sea salt
- 1/2 teaspoon pepper
- 1 cup fresh peas or beans (cut)
- 1/2 cup chives
- 3/4 cup slivered almonds, toasted
- 1 lemon, zested and juiced
Melt the butter and olive oil. Saute the onion until translucent, over medium heat. Add the rice and coat with mixture. Add coconut milk, chicken broth, salt and pepper. Bring to a boil and then reduce to a simmer for about 15 to 20 minutes or until rice is tender. Add the peas and cover (I like mine still crunchy – you could add earlier if desired). Remove from pan into serving dish, add chives, almonds and lemon juice and zest. Season to taste!