Rice and Chickpea Pilaf with Pine Nuts and Currants
"Serve this light pilaf with grilled or braised vegetables or use as a filling for eggplant, zucchini, stuffed cabbage, or grape leaves." Vegetarian Cooking for Everyone
Yield: 4 Servings Ready in 40 minutes
0 people trying soon
Rice and Chickpea Pilaf with Pine Nuts and Currants Preparation
Put the onion in a wide saucepan with the oil, pine nuts, and allspice. Cook over medium heat until the onion is soft, 6-8 minutes. Add the rice, currants, and herbs and cook for a few minutes more. Season with 1/2 tsp salt and a little pepper, then add the water--2 cups for white rice, 2 1/4 cups for brown--ad the lemon juice. Bring to a boil. Cover the pan, reduce the heat to low, and cook until the liquid is absorbed and the rice is tender, 18-20 minutes for white, 40 minutes or longer for brown. Toss gently with the chickpeas, cover, and let stand for 10 minutes for the chickpeas to heat through.
Variations with Lentils: In place of all or a portion of the chickpeas, use cooked lentils, preferably the French green ones.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Rice and Chickpea Pilaf with Pine Nuts and Currants. Be the first to review it!
There are no tags on this recipe. Log in to add tags.