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RECIPES:
SIDE
DISHES - RICE and POTATO
Rice and Chickpea Pilaf with Pine Nuts and Currants
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Rice and
Chickpea Pilaf with Pine Nuts and Currants |
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Makes great
leftovers...
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2
large |
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onions, grated or minced |
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6
Tbs |
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olive oil |
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1
cup |
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toasted pine nuts (or other toasted
nuts) |
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2
tsp |
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ground allspice |
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2
cups |
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white or brown rice |
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2/3
cup |
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currants |
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½
cup |
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chopped fresh flat leaf parsley |
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6
Tbs |
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chopped fresh mint leaves |
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6
Tbs |
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chopped fresh dill |
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salt
and freshly ground black pepper |
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juice of 2 lemons |
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Two
15oz. |
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cans
chickpeas, drained and rinsed |
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1 |
Place onion
in a wide saucepan with oil, pine nuts, and
allspice. Cook over medium heat until onion
softens, 6-8 minutes. |
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2 |
Add rice,
currants, and herbs, and cook 2-3 minutes more.
Season with ½ tsp. salt and a little pepper,
then add 3½ cups water (4 cups if you're using
brown rice) and lemon juice. Bring to a boil.
Cover, reduce heat to low, and cook until liquid
is absorbed and rice is tender, 18-20 minutes
for white, 40-42 for brown. |
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3 |
Toss gently
with chickpeas. Cover and let stand until
chickpeas heat through, about 10 minutes. |
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Servings: 8 |
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Recipe Source |
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O Magazine |
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