Tomato Rice Pilaf with Chickpeas

09.4.19

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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

Cook Time: 45

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

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.

Prep Time: 15

Cook Time :45

2 comments on “Tomato Rice Pilaf with Chickpeas”

Paige Cassandra Flamm says:

09.5.19 at 8:57 am

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

Paige
http://thehappyflammily.com

Reply
Nick says:

09.7.19 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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