Pilaf Ala Chickpea
From chefmeow 17 years ago
- 20 minutes to make
- Serves 4
PILAF ALA CHICKPEA I obtained this recipe from an estate sale when I purchased the family collection from the Hook Estate in Midlothian, Texas in 2001.
Ingredients
- 2 ounces chickpeas soaked overnight shopping list
- 6 ounces long grain rice shopping list
- 1 onion chopped shopping list
- 2 tablespoons clarified butter shopping list
- 1 pint beef stock shopping list
- 1 teaspoon salt shopping list
- 2 teaspoons freshly ground black pepper shopping list
How to make it
- Drain chickpeas and cook in fresh water for about 45 minutes then drain well.
- Wash rice and soak if necessary.
- Soften onion in the butter then stir in chickpeas and drained rice.
- Pour in stock then season with salt and pepper and bring liquid to a boil.
- Reduce heat and cook until almost all liquid has been absorbed.
- Remove pan from heat then cover with dry towel and press lid down tightly on top.
- Allow to stand 20 minutes then fluff gently with a fork and serve.
People Who Like This Dish 2
- jo_jo_ba Oshawa, CA
- midgelet Whereabouts, Unknown
- bluewaterandsand GAFFNEY, SC
- moggy Bristol, GB
- chefmeow Garland, TX
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The Rating
Reviewed by 3 people-
I do enjoy chickpeas! Will veganize it for the relatives!
midgelet
in Whereabouts loved it
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Sounds delicious! I usally have chickpeas in my kitchen so I can try this.
bluewaterandsand
in GAFFNEY loved it
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