I’m always looking for good side dishes to serve and this flavorful rice pilaf comes together quite well. You may use nearly any mushroom that you like. Like I always say, “work with what you got!”
1 1/2 Cups Chickpeas (Drained)
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Tablespoons Olive Oil
1 1/2 Cups Mushrooms (Diced)
3 Tablespoons Unsalted Butter
1 Small Onion (Diced)
2 Garlic Cloves (Minced)
2 Teaspoons Chopped Fresh Thyme
1 Cup Rice
1/2 Cup White Wine
1 1/2 Cups Chicken Broth
To large-size pot add butter and olive oil. Stir in onion, garlic, mushrooms, and thyme. Sauté for 7 minutes over a medium heat. Stir in rice and chickpeas. Cook 1 minutes until lightly toasted. Add white wine and turn heat up to high. Cook, stirring often, for 2 minutes until almost all of the liquid has evaporated.
Pour in chicken stock, kosher salt, and pepper. Bring mixture to a boil. Lower heat to a gentle simmer. Cover and cook 50 to 60 minutes. Stir every 15 minutes to make sure rice isn’t sticking.
When rice has cooked through turn off heat and let sit, covered, 10 minutes before serving.
Prep Time: 20 Minutes
Cook Time: 60 Minutes
Total Time: 80 Minutes
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