Brown Rice and Chickpea Pilaf


1 person made this

Not only is this pilaf a good source of carbohydrates, it is also low in fat and high in protein and a good source of folate. The high fibre content will keep you satisfied and stop you going back for more.

Leslie Glover

Serves: 4 

  • 1 tablespoon olive oil
  • 1 large red onion, finely chopped
  • 5 cloves garlic, thinly sliced
  • 350g green cabbage, cut into 2-cm chunks (about 6 cups)
  • 3⁄4 cup brown rice
  • 1 can (400g) chickpeas, drained and rinsed
  • 1 cup canned no-added-salt tomatoes, chopped with their juice
  • 3⁄4 cup raisins

Preparation:10min  ›  Cook:50min  ›  Ready in:1hour 

  1. In large saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring frequently, for 7 minutes, or until onion is tender.
  2. Stir in cabbage; cover and cook for 5 minutes or until cabbage begins to wilt.
  3. Stir in brown rice and 2 cups water; bring to boil. Reduce to a simmer; cover and cook for 25 minutes or until rice is almost done.
  4. Stir in chickpeas, tomatoes and raisins; bring to boil. Reduce to a simmer; cover and cook for 10 minutes or until rice is tender.

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