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Brown Basmati & Chickpea Pilaf

by Jonathan Cheung

Spices, raisins and dates, elevate this brown basmati dish from ordinary to gourmet. Simple, delicious and whole grain based.

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Brown Basmati & Chickpea Pilaf

Ingredients

  • 1 1/2 cups/375mL Dainty Brown Basmati rice
  • 3 cups Water
  • 2 tbsp Butter or Vegetable Oil
  • 1 small Onion, peeled and sliced thin
  • 1 tsp. Turmeric
  • 1 pinch ground Cinnamon
  • 1 pinch ground Cumin
  • 1/2 cup/125mL Raisins
  • 1/2 cup/125mL Dates, pitted and chopped
  • 1 x 425g. can Chickpeas, drained and rinsed
  • Salt & Pepper
  • Optional: Chopped fresh green herbs for garnish

Preparation

1

Cook the rice in a rice cooker, or on stovetop, with 4 cups of water.

2

Meanwhile, heat a large sauté pan over medium high heat. Add the butter, or oil. When hot, add the sliced onion and cook until lightly browned.

3

Add the turmeric, cinnamon, cumin, chick peas, raisins, and dates to the sauté pan. Stir together and cook for another few minutes until hot and aromatic.

4

When the rice is done, pour the sauté pan mixture into the rice cooker, or pot and stir to combine. Season with salt & pepper. Serve garnishes with fresh herbs.


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