Tomato Rice Pilaf with Chickpeas
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Prep Time
15 mins
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Cook Time
45 mins
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Servings
2 to 3 servings
Tomato Rice Pilaf with Chickpeas
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Bring something special to the table with this well-loved recipe.
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Ingredients
Salad
- ½ cup short grain brown rice uncooked
- 1 ½ pounds tomatoes see note, smaller slicing variety
- 1 ½ cups chickpeas cooked
Herbs
- ¼ cup walnuts toasted
- ½ cup basil lightly packed
- lemon zest from half a lemon
- 1 clove garlic grated
- salt
- 2 to 3 tablespoons olive oil
Optional
- 1 ounce feta cheese or Buratta
Instructions
- Combine the brown rice with 1 cup of water in a small pot. Bring to a boil, reduce to a simmer, and cover until the rice has absorbed the water and is tender; about 45 minutes.
- While the rice is cooking, core and cut the tomatoes; place in a bowl.
- Place the walnuts on a cutting board and start to chop. Add the basil, lemon zest, and grated garlic. Continue to chop the mixture together, as if you were making a gremolata. Place in a bowl, add a pinch of salt, and enough olive oil to bring the mixture together.
- Once the rice is done, transfer it to the bowl with the tomatoes along with the walnut-basil mixture and chickpeas. Add any cheese you might like and serve with some fresh black pepper.
Notes
- I used dry-farmed tomatoes which are just a bit bigger than a golf-ball. I’d recommend tomatoes that are still a bit firm too.
- I used dry-farmed tomatoes which are just a bit bigger than a golf-ball. I’d recommend tomatoes that are still a bit firm too.
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