Rice pilaf with chickpeas and scallions
Dimitra's Dishes · ♥ 673 likes · 14K views · 12 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 cups basmati rice
Rinse the basmati four or five times until the water runs clear, then soak 10 to 15 minutes in cool water.
- 3–4 whole scallions
Finely slice the scallions, keeping the greens back; wash in cold water and lift out into a strainer.
- ¼ cup olive oil
- salt
Heat a quarter cup of olive oil in a pot over medium heat; cook the scallions with a pinch of salt about three minutes until soft.
- 1½ cups chickpeas
- salt
- granulated garlic powder
- black pepper
Add the chickpeas, a little salt, garlic powder and cracked black pepper and warm them through.
- 2 tsp salt
- 2 cups water
- ¼ cup lemon juice
Drain the rice and add it with two teaspoons of salt and two cups of water, plus the lemon juice.
Bring to a boil, reduce to medium low, lid on, and simmer 15 minutes.