BVR: Rice Pilaf With Chickpeas

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* Exported from MasterCook *

 

Rice Pilaf With Chickpeas

 

Recipe By : The Best Vegetarian Recipes, by Martha Rose Shulman, p. 164

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Rice

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon butter or extra virgin olive oil

1 medium onion -- chopped

1 cup long-grain or basmati rice

(rinse if using basmati)

1 cup cooked chickpeas

(canned or 1/2 cup dried)

2 1/2 cups stock or water

such as Easy Vegetable Stock

(see separate recipe)

1/2 teaspoon salt -- or to taste

1 pinch saffron -- (optional)

Freshly ground black pepper -- to taste

 

Chickpeas contribute protein, texture, and their wonderful nutty flavor to

this pilaf. Serve it with a Summer Tomato Gratin and any pan-cooked

vegetables, such as Mediterranean Greens or Pan-Cooked Mushrooms with

Cremolata, with a vegetable stew, or as a side dish with one of the

vegetable tarts. Follow it with a green salad or a Summer Vegetable Salad

(see separate recipes). MAKES 4 SERVINGS

 

1. Heat the butter in a heavy saucepan over medium heat. Add the onion

and cook, stirring, until tender, about 5 minutes. Stir in the rice,

chickpeas, and water. Bring to a boil. Add the salt and saffron, if

using. Reduce the heat to low, cover, and simmer for 15 to 20 minutes,

until the liquid has just about been absorbed. Remove from the heat.

 

2. Place a clean, dry dish towel over the pan and cover tightly with the

lid. Allow to sit, covered, for 15 to 20 minutes. Serve hot.

 

Advance preparation: You can make this in advance, following the recipe as

written. Then transfer the rice to a lightly oiled 2-quart baking

dish. Spread it in an even layer and allow it to cool completely. Cover

with foil. Reheat for 20 minutes in a 350F oven.

 

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