Try this Baked Chick-Pea Pilaf recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 325 degrees F.
Saute the onion in the olive oil over med-high heat until it is golden. Heat the water to boiling and dissolve the bouillon cubes in it.
Put the onions and bouillon into an ungreased casserole dish. Add the remaining ingredients and stir to mix.
Cover and bake for about 1 to 1 1/4 hours, stirring occasionally, until the rice is tender.
* NOTE: If you have 15 oz cans of chickpeas, use all of the chickpeas and liquid from the first can. Use 1/3 of the chickpeas from the other can and 1/4 cup liquid.
Although you can use long-grain rice, I prefer to use a medium- to short-grain rice (like arborio or sushi rice) which gives this dish a really nice creamy texture.
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Serving Size: 1 Serving (73g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 142 | ||
Calories from Fat: 17 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.7mg | 0 % | |
Potassium 55.6mg | 1 % | |
Total Carbohydrate 28.2g | 8 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 27.8g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 142
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