Brown Rice and Chickpea Pilaf
1 hour
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
3 people made this
Ingredients
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
Directions
Preparation:10min ›
Cook:50min ›
Ready in:1hour
- In large saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring frequently, for 7 minutes, or until onion is tender.
- Stir in cabbage; cover and cook for 5 minutes or until cabbage begins to wilt.
- 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.
- Stir in chickpeas, tomatoes and raisins; bring to boil. Reduce to a simmer; cover and cook for 10 minutes or until rice is tender.
