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Mushroom and broccoli pilaf
Nb persons: 4
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| Regular long-grain or short-grain brown rice can be used in place of basmati. Check the package as the cooking time may vary. Corn kernels and green peas or chopped red bell pepper can be substituted for the broccoli and chickpeas. Ingredients: | |
| 2 1/2 cups | mushroom stock, (see related recipe at left) |
| 2 Tbs. | sherry |
| 2 Tbs. | unsalted butter |
| 1 | yellow onion, finely chopped |
| 1 cup | brown basmati rice |
| 1 Tbs. | fresh thyme leaves |
| 1/2 tsp. | salt |
| Freshly ground pepper, to taste | |
| 1 small | broccoli head, cut into 1-inch florets |
| 1 cup | canned chickpeas, drained and rinsed |
| 1/2 cup | coarsely chopped, salted roasted cashews |
| Pinch | red pepper flakes |
Directions:
Cook the rice
Preheat an oven to 350°F. In a saucepan over medium heat, warm the stock and sherry until steaming, 8 to 10 minutes.
In a heavy-bottomed ovenproof saucepan or Dutch oven over medium-high heat, melt the butter. Add the onion and sauté until translucent, 4 to 5 minutes. Add the rice and stir until well coated with the butter, about 1 minute. Pour in the hot broth. Add the thyme, salt and pepper. Bring to a boil, cover and bake for 35 minutes.
Finish the pilaf
Remove the rice from the oven and stir in the broccoli and chickpeas. Cover and bake until the broccoli is tender, 10 to 15 minutes. Let stand, covered, for 5 minutes. Uncover and fluff the pilaf.
Transfer to dinner plates, sprinkle with the nuts and red pepper flakes and serve. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).
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