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Tomato Rice Pilaf with Chickpeas

  • 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

Scale

Ingredients

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