We love this easy peasy pilaf in our home. So much so, that I always make extra for the kids to enjoy leftovers for their school lunch. This dish is warm and hearty on a cold day and couldn't be easier to prepare. In fact, it makes a great last minute meal because it requires very little ingredients and doesn’t take long to cook. We enjoy this pilaf as a meatless meal with a salad or steamed green beans on the side. If you want to add meat, grilled chicken breast works well alongside it.
Ingredients:
1 Tbsp. avocado oil
Red onion, finely chopped
1 red bell pepper,* chopped
Garlic clove (1), minced (optional)
1 cup long grain, whole grain rice
1 can (540mL) no-salt added chickpeas, drained and rinsed or 1 cup dried chickpeas, cooked
2 cups low sodium vegetable broth
Fresh pepper & fresh grated parmesan cheese to taste
Preparation:
First of all, in a stock pot heat the oil and onions, pepper and garlic (if using) for 3-5 min over medium heat, stirring often.
Next add rice, chickpeas and vegetable broth and stir.
Bring to a boil, then reduce to a simmer. Cover and continue to simmer for 30 min, stirring occasionally.
Remove from heat and let stand covered for 5 min.
Finally, top with fresh ground pepper and fresh grated parmesan cheese.
*I have also used orange and yellow bell peppers in place of the red and they work well, however the red provides nice colour.
