Description

A flavorful and hearty chicken, leek, and blue cheese pilaf featuring brown basmati rice cooked in vegetable bouillon, tender stir-fried chicken breast, sautéed leek and courgettes, sweet frozen peas, crunchy walnut halves, and rich gorgonzola cheese for a deliciously balanced meal.

Ingredients

Scale

Rice and Broth

75g brown basmati rice
2 tsp vegetable bouillon powder
1 bay leaf

Protein and Vegetables

1 tsp rapeseed oil
2 skinless chicken breast fillets (about 300g), chopped
1 leek (about 190g), thinly sliced
2 courgettes (about 215g), thinly sliced
160g frozen peas

Toppings

4 walnut halves, broken
25g gorgonzola, chopped

Instructions

Cook the Rice: Tip the brown basmati rice into a large pan along with 600ml water, 2 teaspoons of vegetable bouillon powder, and 1 bay leaf. Cover the pan, bring to a boil, then reduce the heat and simmer gently for 20 minutes.
Prepare the Chicken: After the rice has been cooking for 10 minutes, heat 1 teaspoon of rapeseed oil in a large frying pan or wok over medium-high heat. Add the chopped chicken breast and stir-fry for about 2 minutes until just cooked through. Remove the chicken from the pan and set aside.
Sauté the Vegetables: In the same pan, add the thinly sliced leek and fry until it starts to color lightly. Then add the sliced courgettes and stir-fry for a few more minutes. Finally, stir in 160g of frozen peas to warm through.
Combine the Ingredients: When the rice has finished cooking, drain any excess liquid by tipping it into the pan with the vegetables. Return the cooked chicken to the pan or wok. Cover and cook together for an additional 5 minutes, allowing the flavors to meld.
Add the Finishing Touches: Stir in the broken walnut halves and chopped gorgonzola cheese just before serving, mixing gently to combine and melt the cheese slightly. Serve the pilaf hot for a comforting meal.

Notes

Use brown basmati rice for a nuttier flavor and added fiber compared to white rice.
Adjust the amount of blue cheese depending on your taste preference for stronger or milder flavor.
Walnuts add a nice crunch but can be substituted with pecans or omitted for nut-free diets.
Ensure the chicken is cooked through but still tender by not overcooking during stir-frying.
For a vegetarian version, omit the chicken and substitute the vegetable bouillon accordingly.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Stovetop
Method: Stovetop
Cuisine: British

Keywords: chicken pilaf, blue cheese pilaf, brown basmati rice recipe, pilaf with chicken and vegetables, leek and courgette pilaf, healthy chicken pilaf