Brown Rice Pilaf with Chickpeas

This is one of those one pot wonders that is so satisfying, yet so simple,  you will want to make it all the time.

Ingredients

1 can chickpeas, or 1 1/2 cups
1 1/2 cups dry brown Basmati rice
1 carrot, diced
1 small zucchini, diced
1 small onion, diced
2 small, ripe, sweet tomatoes (e.g., plum or vine)
1 cup (8 oz.) water
2 cloves garlic, minced
1 tablespoon nutritional yeast
1 tablespoon olive oil
salt and pepper, to taste

Method

  1. Click the Instant Pot’s “Saute” setting. Let the Instant Pot heat up until hot (the word “Hot” will flash across the screen).
  2. Add the onions, carrots, zucchini, and garlic, and saute until the onions begin to caramelize.
  3. Add the rice and quickly toast it (some of it should begin to turn a slightly darker shade of brown).
  4. Add the water and turn off the Instant Pot. Stir.
  5. Add the chickpeas and stir again.
  6. Cut an x at the bottom of both tomatoes. Add them whole to the Instant Pot.
  7. Put the cover on the Instant Pot, lock it, and click the “Rice” setting.
  8. When the rice has finished cooking, allow it to stand for 5 minutes. Using a fork, break up the tomatoes, and incorporate them into the rice.
  9. Stir in the nutritional yeast. Add salt and pepper to taste.

You can serve this rice with your favorite salsa, chutney or hot sauce.

Brown Rice Pilaf with Chickpeas

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 4 servings

Ingredients

  • 1 can chickpeas, or 1 1/2 cups
  • 1 1/2 cups dry brown Basmati rice
  • 1 carrot, diced
  • 1 small zucchini, diced
  • 1 small onion, diced
  • 2 small, ripe, sweet tomatoes (e.g., plum or vine)
  • 1 cup (8 oz.) water
  • 2 cloves garlic, minced
  • 1 tablespoon nutritional yeast
  • 1 tablespoon olive oil
  • salt and pepper, to taste

Instructions

  1. Click the Instant Pot’s “Saute” setting. Let the Instant Pot heat up until hot (the word “Hot” will flash across the screen).
  2. Add the onions, carrots, zucchini, and garlic, and saute until the onions begin to caramelize.
  3. Add the rice and quickly toast it (some of it should begin to turn a slightly darker shade of brown).
  4. Add the water and turn off the Instant Pot. Stir.
  5. Add the chickpeas and stir again.
  6. Cut an x at the bottom of both tomatoes. Add them whole to the Instant Pot.
  7. Put the cover on the Instant Pot, lock it, and click the “Rice” setting.
  8. When the rice has finished cooking, allow it to stand for 5 minutes. Using a fork, break up the tomatoes, and incorporate them into the rice.
  9. Stir in the nutritional yeast. Add salt and pepper to taste.
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