Tomato pilaf
A perfect use for late summer tomatoes.
From https://naturallyella.com/tomato-rice-pilaf-with-chickpeas/
Serves 2-3 (depending on how hungry you are!)
Vegetarian, vegan, gluten free, dairy free
Ingredients
SALAD
½ cup brown rice, uncooked
1 ½ pounds smaller slicing tomatoes: I’d recommend tomatoes that are still a bit firm
1 tin chickpeas
HERBS
¼ cup toasted walnuts
½ cup lightly packed basil
zest from half a lemon
1 clove garlic, grated
salt
1 to 2 tablespoons good quality extra virgin olive oil
Directions
Aside from cooking the rice according to the pack instructions, I didn't change anything in the method. Head over to https://naturallyella.com/tomato-rice-pilaf-with-chickpeas/ for the how to.
Naturally Ella is going away soon, so if the link above doesn't work, you can follow these directions:
- Boil the brown rice with 1 cup of water in a small pot. Once it's boiled, reduce to a simmer, cover until the rice has absorbed the water and is tender, which should take about 45 minutes.
- Meanwhile, core and cut the tomatoes; place them in a bowl.
- Chop the walnuts on a chopping board, adding the basil, lemon zest, and grated garlic. Continue to chop the mixture together. Put them in a bowl, add a pinch of salt, and enough olive oil to bring the mixture together.
- When the rice is ready, transfer it to the bowl with the tomatoes along with the walnut-basil mixture and chickpeas. Add any cheese you might like and serve with some fresh black pepper.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
