Easy Weeknight Pilaf

I’m using the term easy weeknight pilaf although this dish isn’t prepared in the classic pilaf manner. In a classic pilaf the grains of rice are briefly toasted in oil with some onions and a few spices before adding some sort of broth as the cooking liquid. In this version the rice is cooked separately and added to a skillet full of sauteed vegetables that have been seasoned with coriander and turmeric.

I used a recipe from Eric Ripert as my inspiration. What really caught my attention was the use of the prunes. I’ve come to learn that prunes are a delicious addition to a savory dish. (See this one with chicken, prunes, potatoes and pomegranate.) His version uses shrimp as the protein, I’ve opted to use chickpeas instead for a flexitarian meal. You could use anything you’d like for the protein making this a good choice to help clear out the fridge.

Eric’s recipe cooks the rice in water. I decided to use this tomato bouillon instead. It added a nice flavor that complemented the seasonings well. I also added chopped peppers and zucchini to the onions as I already had some leftovers in the fridge. In total I had about 2 cups of chick peas and another cup of chopped vegetables. It made for a very filling bowlful by the time the rice was added.

The method for cooking the rice is different than the one I usually use. That is, measuring the rice and the cooking liquid into the pan, then bringing it to a boil before lowering the temperature and finishing. Instead, the cooking liquid is brought to a boil first, then the rice is added before lowering the heat and covering with a lid. I’m thinking this is a good way to avoid the boil overs that often happen to me when cooking rice on the stove. Give it a try!

Easy Weeknight Pilaf

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Cook Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Author: LydiaF

Ingredients

• 1 cup basmati or white rice
• 2 cups tomato boullion prepared according to the package
• 1 - 2 bay leaves depending on the size
• 1 cup vegetables diced small (I used onions, peppers and zucchini I had on hand...feel free to mix and match)
• 2 cups 15.5 ounce can chickpeas, drained and rinsed (or 3 servings any other protein, cut into bite sized pieces)
• 1 tablespoon olive oil for sauteeing
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• salt and pepper to taste
• a generous handful shelled pistachios
• 1/4 cup or more pitted prunes cut into small pieces (dates would be a good substitute)
• 1/4 cup or more chopped fresh parsley or dill
• zest of a small orange and a couple tablespoons of the juice optional

Instructions

• Bring the boullion to a boil in a medium saucepan with a tight fitting lid. When boiling, add the rice and the bay leaves. Reduce the heat to low and cover with the lid. Cook for about 20 until the broth has been absorbed and the rice is just tender.
• Meanwhile, in a large skillet or dutch oven, saute the chopped veggies in a small amount of olive oil along with the turmeric, coriander, salt and pepper.
• When the veggies are tender add the chickpeas and stir to coat with the oil and spices. Cook until warmed through or cooked, depending on your choice of protein. Add more oil if needed.
• Remove the bay leaves then add the cooked rice, pistachios, prunes, chopped parsley, orange zest and juice to the skillet. Stir until well combined.

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I found my bowlful to be very filling by itself, however this would also be a good side dish for chicken, beef or pork. If you’re not in the mood for meat, but don’t feel the pilaf alone will satisfy you could always top it with a fried egg (you knew I was going to go there, didn’t you?)

I used fresh parsley instead of the recommended dill and forgot to buy an orange, despite putting it on my grocery list! After tasting my weeknight pilaf I’ve decided to make more of an effort to find the dill next time and to be sure to double check my list before leaving the store. The orange would have been a nice touch.

I’m sharing this recipe with the bloggers of I Heart Cooking Clubs. The challenge this week was to prepare an dish from the East. Pilaf, or some variation of it, is believed to have originated in India and spread from there around the Middle East and Mediterranean.