Turkish Chickpea Pilaf - 5 pts

[Guest guest]

* Exported from MasterCook *

 

Turkish Chickpea Pilaf - 5 pts

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : LowCal (Less than 300 calories LowFat (Less than 25%)

Vegan WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 ounces chickpeas -- soaked overnight

6 ounces long-grain rice

1 onion -- chopped

2 tablespoons clarified butter -- or ordinary butter

2 cups water -- or stock

Salt -- to taste

Freshly ground black pepper to taste

 

Drain the chickpeas and cook in fresh water for about 45 minutes, until tender.

Drain well. Wash the rice and soak if necessary.

 

Soften the onion in the fat. Stir in the chickpeas and the drained rice. Pour in

the stock, season with the salt and pepper, and bring the liquid to the boil.

Reduce the heat and cook until almost all the liquid has been absorbed. Remove

the pan from the heat, cover with a dry dish towel, and press the lid down

tightly on top. Leave to steam for 15 to 20 minutes.

 

Fluff gently with a fork and serve.

 

Makes 4 servings.

 

Comments: Every Friday when Mahmut Pasha, the famous Grand Vizier of Mehmet the

Conqueror, invited his ministers to lunch he would serve an intriguing mound of

rice and chickpea pilaf as the climax to the meal. Intriguing, because dispersed

amongst the chickpeas would be solid-gold balls, molded by his goldsmiths to

resemble chickpeas, which would bring good fortune to the guests lucky enough to

procure them in their spoons. Finely chopped leek or spinach can be added to

this pilaf.

 

ChupaNote: I usually add a handful of chopped jalapenos, and 1 teaspoon of red

pepper flakes to the oil with the onion. To turn into a meal: toss hot pilaf

with with a 4 cups arugula, 1 finely chopped red bell pepper, 1 chopped summer

squash or zucchini, a handful of chopped pitstachios (salted or not to taste),

almonds, or peanuts to taste. I just toss everything in the pot, place a folded

white dish towel over the top (to absorb moisture), put the cover back on, and

let the arugula wilt. Serve with oil cured black olives, feta, yogurt with

cucumbers, and pita bread.

 

Description:

" 5 pts "

Cuisine:

" Turkish "

Source:

" Food Down Under "

S(Formatted by Chupa Babi):

" 02.08.08 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 273 Calories; 8g Fat (25.0% calories from

fat); 6g Protein; 45g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 10mg

Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

 

 

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[Guest guest]

I take it that you are not serving this with chickpea-shaped gold

balls, Chupa. Do you get great good fortune instead by getting a

jalapeno? I shall definitely be trying this. Thank you for all your

recipes.

Christie

 

, Chupa Babi <recetta

wrote:

........>

> Comments: Every Friday when Mahmut Pasha, the famous Grand Vizier

of Mehmet the Conqueror, invited his ministers to lunch he would

serve an intriguing mound of rice and chickpea pilaf as the climax to

the meal. Intriguing, because dispersed amongst the chickpeas would

be solid-gold balls, molded by his goldsmiths to resemble chickpeas,

which would bring good fortune to the guests lucky enough to procure

them in their spoons. Finely chopped leek or spinach can be added to

this pilaf.

>

> ChupaNote: I usually add a handful of chopped jalapenos, and 1

teaspoon of red pepper flakes to the oil with the onion. To turn into

a meal: toss hot pilaf with with a 4 cups arugula, 1 finely chopped

red bell pepper, 1 chopped summer squash or zucchini, a handful of

chopped pitstachios (salted or not to taste), almonds, or peanuts to

taste. I just toss everything in the pot, place a folded white dish

towel over the top (to absorb moisture), put the cover back on, and

let the arugula wilt. Serve with oil cured black olives, feta, yogurt

with cucumbers, and pita bread.