Tomato Rice Pilaf with Chickpeas

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September is still for Tomatoes

I always find it funny that in September, talk turns to fall and all the produce that comes with it. I too am ready for cooler weather but I’m not ready to give up tomatoes. I’ll still happily be cooking up a storm of summer produce until I can’t (because there’s plenty of time for sweet potatoes).

I do, however, find myself trending towards meals that could serve as a packed lunch or a beautiful, simple dinner. Plus, I was able to pick up dry-farmed local tomatoes for this recipe, taking the flavor over the top.

Make this a Meal

I kept this light because I wanted to be able to move in a few different directions with it. This tomato pilaf, as is, is a delightful, easy dinner. The short grain brown rice helps cling to the tomatoes, the walnuts/herbs bring the dish together, and chickpeas bring the protein.

I love serving this pilaf with a side of roasted vegetables (depending on the time of the season it could be green beans or it could be roasted sweet potatoes). And, I’m usually serving this with a big salad.

Tomatoes tossed with rice, herbs, walnuts, and chickpeas

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Tomato Rice Pilaf with Chickpeas

2 to 3 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
  • ½ cup short grain brown rice (uncooked)
  • 1 ½ pounds smaller slicing tomatoes (see note)
  • 1 ½ cups cooked chickpeas
  • 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
  • 1 ounce Buratta or feta
  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.
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.
Prep Time: 15 minutes
Cook Time :45 minutes

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2 comments on “Tomato Rice Pilaf with Chickpeas”

  1. This recipe is my favourite since I am on a keto diet and have this approach towards vegetarian food. Tomato ,Rice and chickpeas is adorable diet and is tasty.


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

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a few good grain recipes

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