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Home > Blog

09.4.19 Recipes

Tomato Rice Pilaf with Chickpeas

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This post is sponsored by Lundberg Family Farms.

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.

Salad being assembled in a kitchen

Lundberg Family Farms

I’m excited to partner with Lundberg Family Farms for this recipe. A couple years ago I had the opportunity to visit a rice harvest with Lundberg and it reinforced what I already knew: they are a good company that is committed to preserving the land for future generations all while making a wonderful product.

If you scroll back through all the recipes on the site with rice, you’ll notice I’m a bit obsessed with Lundberg Family Farms Organic Short Grain Brown Rice. This whole grain rice has the perfect soft texture with just a bit of stickiness, which is essential when making grain bowls and pilafs. Plus, knowing Lundberg Family Farms commitment to high quality rice makes this dish extra special.

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

Print Recipe
Print Recipe
  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 2 to 3 servings 1x
  • Category: rice
  • Method: stovetop

Ingredients

Scale

Salad

½ cup Lundberg Family Farms Organic 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

  • 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.

Keywords: rice pilaf

Did you make this recipe?

Tag @naturallyella on Instagram and hashtag it #naturallyella

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  1. Paige Cassandra Flamm says

    September 05, 2019 at 8:57 am

    My entire family would love this! We need to try this asap!

    Paige
    http://thehappyflammily.com

    Reply
  2. Nick says

    September 07, 2019 at 2:44 am

    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.

    Reply

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I'm Erin and this is my space for all things vegetarian food inspired by California and my love of cooking.



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