Red Rice Pilaf with Vegetables

Red Rice Pilaf with Vegetables
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
1 cup carrots
small dice
1 cup green beans
small dice
to taste
black pepper
to taste
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.
Soak rice in water for 20 minutes and drain.
In a rice pot, heat olive oil. Add onion and saute for 5 minutes until translucent, then add saffron threads.
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.
Add seasoning: spanish paprika, italian seasoning and adobo seasoning.
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.
While rice is covered and cooked for 7 minutes, strew over the top of rice vegetables such as chickpeas, carrots and green beans.
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