Middle Eastern rice pilaf with chard stems and chickpeas
An easy, colorful, and flavorful vegetarian dish
Servings: 4 servings
Ingredients
- 3 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- ¾ tsp salt
- Black pepper to taste
- ¼ tsp paprika
- 1 tbsp preserved lemon peel finely chopped
- 15 g cilantro chopped
- 200 g (1 cup) basmati rice
- 250 g chard stems chopped in approx. 5 mm (¼ inch) cubes
- 425 ml (1 ¾ cup) vegetable stock
- 35 g (¼ cup) raisins
- 265 g chickpeas drained (from 400 g can)
Toppings:
- 15 g chopped cilantro leaves
- 40 g (¼ cup) toasted pine nuts
- 100 g feta crumbled (optional)
Instructions
- Start cooking aromatics & toast rice: Heat 3 tbsp olive oil in medium pot over medium heat. Add diced onion and cook 5 minutes until softened. Add minced garlic, ¾ tsp salt, pepper, ¼ tsp paprika, 1 tbsp chopped preserved lemon peel, and 15 g chopped cilantro. Cook another 1 minute. Add 1 cup rice and 250 g chard stems. Cook another 3-4 minutes.
- Simmer: Add the 1 ¾ cup vegetable stock and ¼ cup raisins. Simmer, covered, for 10 minutes. Sprinkle on the drained chickpeas and simmer (covered) for another 5 minutes. All the liquid should be absorbed and the rice should be cooked. If any liquid remains, cook on low uncovered to let it evaporate. Stir the warmed chickpeas into the rice.
- Serve with toppings: To serve, sprinkle on some chopped cilantro leaves, toasted pine nuts, and feta if using.