Guest guest Posted September 2, 1999 Report Share Posted September 2, 1999 Pilaf w/ chickpeas and cilantro 1 cup uncooked white rice soaked 10 min. 1 can chickpeas (about 15 oz.) (can substitute blackeyed peas for a change) 1/3 cup olive oil 1 med. onion chopped 1 bunch fresh cilantro 1 tsp cinnamon (or to taste....I use more) 1/2 tsp allspice 1 1/2 cups water Saute' onions in oil, add cilantro and seasonings, saute' until tender. Add chickpeas and rice, stir together. Add 1 1/2 cups water and bring to a boil. Simmer until stock is reduced to just above the level of the rice. Reduce heat, cover and simmer for about 15 min. or until perforations appear and rice is tender. (Check to be sure rice isn't sticking too much to bottom of pan. If it is move it gently with a spatula to avoid sticking.) Set aside for 10 min before serving. Can serve with yogurt /or your favorite yogurt substitute. You can also sprinkle some pine nuts on top. Another idea for cilantro is to simply add it to your favorite salad. Quote Link to comment Share on other sites More sharing options...
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