Description
This rice dish is hearty without being too heavy — a perfect a transitional meal from Summer into Autumn.
Ingredients
Scale
- 1 tbsp. coconut oil
- 2 shallots, sliced thin
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- Pinch of salt
- 1 16 oz. can chickpeas, drained and rinsed
- ½ cup brown basmati rice
- ¼ cup raw cashews
- 1 ½ cups vegetable broth, or water
To garnish:
- 1 handful cilantro
- ¼ cup roasted cashews
Instructions
- Place a pot over medium heat. Add coconut oil, sliced shallots, cumin, coriander and salt.
- Cook for 5 minutes, stirring occasionally, until shallots become translucent and aromatic. Adjust heat as necessary; you don’t want the spices to burn!
- Add chickpeas, rice, and cashews. Stir. Cook for a minute, and then add vegetable broth.
- Cook rice uncovered for ten minutes.
- Reduce heat to low and cook for another 25-30 minutes. Do not uncover or stir during this time. Rice likes to be left alone; otherwise it will become mushy and unappetizing.
- After 25 minutes have passed, remove from heat and fluff with fork.
- Add chopped cilantro and roasted cashes. Serve hot with salad, grilled vegetables, or meat.
- This pilaf can be eaten as a main dish as well. It is full of good carbohydrates, protein, and fat, which will keep you feeling full and energized.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side