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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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PILAF ALA CHICKPEA I obtained this recipe from an estate sale when I purchased the family collection from the Hook Estate in Midlothian, Texas in 2001. Ingredients:
2 ounces chickpeas soaked overnight |
6 ounces long grain rice |
1 onion chopped |
2 tablespoons clarified butter |
1 pint beef stock |
1 teaspoon salt |
2 teaspoons freshly ground black pepper |
Directions:
1. Drain chickpeas and cook in fresh water for about 45 minutes then drain well.
2. Wash rice and soak if necessary.
3. Soften onion in the butter then stir in chickpeas and drained rice.
4. Pour in stock then season with salt and pepper and bring liquid to a boil.
5. Reduce heat and cook until almost all liquid has been absorbed.
6. Remove pan from heat then cover with dry towel and press lid down tightly on top.
7. Allow to stand 20 minutes then fluff gently with a fork and serve.
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