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Tomato Rice Pilaf with Chickpeas

Bring something special to the table with this well-loved recipe.

Prep Time
15 mins
Cook Time
15 mins
Servings: 2 to 3 servings

Ingredients

Salad
  • ½ cup short grain brown rice uncooked
  • 1 ½ pounds smaller slicing tomatoes see note
  • 1 ½ cups cooked chickpeas
Herbs
  • ¼ cup toasted walnuts
  • ½ cup lightly packed basil
  • zest from half a lemon
  • 1 clove garlic grated
  • salt
  • 2 to 3 tablespoons olive oil
Optional
  • 1 ounce Buratta or feta

Instructions

    Cup of Yum
  1. 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. 
  2. While the rice is cooking, core and cut the tomatoes; place in a bowl.
  3. 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.
  4. 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.