Red Rice Pilaf with Vegetables

Red Rice Pilaf with Vegetables
ingredients
all
1 cup long-grain brown rice
rinsed and drained (use basmati rice)
1 1/2 Tbs olive oil
or ghee
1 medium onion
finely diced
1/4 tsp saffron threads
2 garlic cloves
finely chopped
1 tomato
peeled, seeded and finely chopped (or 2 plum tomatoes, canned or fresh)
1/2 tsp salt
(less if using seasoned broth)
2 Tbs cilantro
coarsely chopped
1/4 tsp spanish paprika
1/4 tsp italian seasoning
1/4 tsp adobo seasoning
2 cups vegetable broth
(can use chicken broth or water)
1 cup chickpeas
drained
1 cup carrots
small dice
1 cup green beans
small dice
salt
to taste
black pepper
to taste
cilantro
garnish
A pilaf is a savory dish of rice that has first been sauteed in fat and then cooked in a seasoned liquid. Saffron threads add color, aroma and flavor to this dish. A balanced diet using a variety vegetables added to the pilaf.
1
Soak rice in water for 20 minutes and drain.
2
In a rice pot, heat olive oil. Add onion and saute for 5 minutes until translucent, then add saffron threads.
3
Stir in and cook brown rice for 5 minutes. Add garlic cloves, tomato, salt and 2 Tbs cilantro. Stir and cook for 1-2 minutes.
4
Add seasoning: spanish paprika, italian seasoning and adobo seasoning.
5
Pour in broth or water. Bring to a boil ,then turn heat to low and cover tightly. Cook until liquid is absorbed and rice is tender, about 15 minutes.
6
While rice is covered and cooked for 7 minutes, strew over the top of rice vegetables such as chickpeas, carrots and green beans.
7
Turn off heat. Season with salt and pepper to taste. Cover for 10 minutes before serving. Garnish with cilantro.
source: Alice Waters, The Art of Simple Food