Rice and Chickpea Pilaf with Pine Nuts and Currants
We've doubled the original recipe because this makes great leftovers. As a variation, use cooked lentils, preferably green, in place of all or a portion of the chickpeas.
Servings: Serves 8
Ingredients
Directions
Place onion in a wide saucepan with oil, pine nuts, and allspice. Cook over medium heat until onion softens, 6 to 8 minutes.
Add rice, currants, and herbs, and cook 2 to 3 minutes more. Season with 1/2 teaspoon salt and a little pepper, then add 3 1/2 cups water (4 cups if using brown rice) and lemon juice. Bring to a boil. Cover, reduce heat to low, and cook until liquid is absorbed and rice is tender, 18 to 20 minutes for white, 40 to 42 for brown.
Toss gently with chickpeas. Cover and let stand until chickpeas heat through, about 10 minutes.
Add rice, currants, and herbs, and cook 2 to 3 minutes more. Season with 1/2 teaspoon salt and a little pepper, then add 3 1/2 cups water (4 cups if using brown rice) and lemon juice. Bring to a boil. Cover, reduce heat to low, and cook until liquid is absorbed and rice is tender, 18 to 20 minutes for white, 40 to 42 for brown.
Toss gently with chickpeas. Cover and let stand until chickpeas heat through, about 10 minutes.