Sunday, November 28, 2010

Marcella's Vegan Chickpea and Rice Pilaf


This recipe comes from my best friend Marcella who serves this savory pilaf to her three kiddos to sneak some leafy greens onto their plates.
2 tablespoons olive oil
1/2 onion, finely chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1/2 teaspoon dried marjoram
1 tablespoon fresh basil, chiffonade
2 large leaves Swiss chard, chopped
4-6 pitted kalamata olives, diced
1 1/2 cups cooked brown basmati rice
1 can chickpeas, rinsed and drained
1 lemon, juiced
1 teaspoon ground cumin
Sweat onion, garlic and bell pepper in olive oil with salt over medium heat until onions are golden. Add herbs and chard and cook for 2 minutes. Add all remaining ingredients and cook until heated through. Season to taste with salt and pepper. Serve with lemon wedges.

For a satisfying main course, add marinated tofu, grilled shrimp or thinly sliced steak, cooked separately.

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