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Mushroom, Chickpea & Broccoli Pilaf
Course:
Side Dish
Cuisine:
Indian
Author:
www.iamartsy.ca
Ingredients
Mushroom Stock:
2
tbsp
olive oil
2
large chopped yellow onions
1 1/2
lbs
white button mushrooms
750 g, sliced
4
stalks celery
chopped
1
tsp
peppercorns
2.5
L
Water
Pilaf:
2 1/2
cup
mushroom stock
2
tbsp
salted butter
1
yellow onion
finely chopped
1
cup
Basmati Rice
1
tbsp
fresh thyme leaves
1/2
tsp
salt
or to taste
1/2
tsp
ground black pepper
or to taste
1
small head broccoli
cut into 1-inch florets
1
cup
canned chickpeas
1/2
cup
roasted cashews
coarsly chopped
pinch
of red pepper flakes
Instructions
Mushroom Stock:
In a large saucepan warm oil, add onion and saute until lightly browned (about 15 minutes).
Add mushrooms, celery, and peppercorns along with the 2.5 L of water.
Bring to a boil, reduce heat to a medium-low and simmer uncovered for 40 minutes.
Remove from heat and let stand for 1 hour before straining and pressing lightly on the solids to extract the liquid.
Discard the solids, reserve 2 1/2 cups and store the rest (can store in the refrigerator for up to 3 days or in the freezer for up to 2 months).
Pilaf:
Preheat the oven to 350 °C (or 180°F).
In a saucepan over medium heat, warm the stock until steaming.
In a separate heavy-bottomed, oven proof saucepan or a dutch oven melt butter, add the onion and saute until translucent (4-5 minutes).
Add the rice and stir until well coated with the butter, about 1 minute.
Pour in the hot broth, add thyme, 1/2 tsp salt, pepper, and bring to a boil.
Cover, put in the oven and bake for 35 minutes.
Remove from the oven, stir in the broccoli and chickpeas, cover, return to the oven and bake 10-15 minutes until the broccoli is tender.
Let stand for 5 minutes, uncover and fluff rice, transfer to dinner plates and sprinkle with the cashews and red pepper flakes and serve.