Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Brown Rice Pilaf with Chickpeas and Herbs
This hearty vegetarian pilaf combines nutty brown rice and chickpeas and gets lots of savory sweetness from a generous amount of sautéed onions. Cooking garam masala with the onions blooms the spices in the blend, creating a fragrant flavor base. We scatter shredded carrots or baby spinach—or both—over the rice immediately after simmering and allow the vegetables to steam for a few minutes before mixing them in. This gentle cooking helps preserve their freshness. A salad of tomatoes, onion and cucumber is a good accompaniment.
4
Servings
1¼ hours
20 minutes active
Ingredients
-
2
tablespoons extra-virgin olive oil
-
2
medium yellow onions, halved and thinly sliced
Loved this dish! I was astonished by the amount of onions called for, but they melted right into the rice and chickpeas creating a rich texture and flavor. I added both the carrots and spinach for color and added nutrients. The carrots were al dente which was nice. For the garnish, I loved the crunch the toasted almonds brought to this dish, and the brightness of the pomegranate made this a thoroughly enjoyable meal.
I will definitely be making this again!
Thank you for creating dishes suited for my modified diet, enabling me to prepare dished my omnivore husband also enjoys!