Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups <a href="http://www.williams-sonoma.com/recipe/Creamy-Mushroom-Bisque.html"><b><u>mushroom stock</u></b></a>
  • 2 Tbs. sherry
  • 2 Tbs. unsalted butter
  • 1 yellow onion, finely chopped
  • 1 cup brown basmati rice
  • 1 Tbs. fresh thyme leaves
  • 1/2 tsp. salt
  • Freshly ground pepper, to taste
  • 1 small broccoli head, cut into 1-inch florets
  • 1 cup canned chickpeas, drained and rinsed
  • 1/2 cup coarsely chopped, salted roasted cashews
  • Pinch of red pepper flakes

Instruction

  • <b>Cook the rice</b>
  • Preheat an oven to 350°F. In a saucepan over medium heat, warm the stock and sherry until steaming, 8 to 10 minutes.
  • In a heavy-bottomed ovenproof saucepan or Dutch oven over medium-high heat, melt the butter. Add the onion and sauté until translucent, 4 to 5 minutes. Add the rice and stir until well coated with the butter, about 1 minute. Pour in the hot broth. Add the thyme, salt and pepper. Bring to a boil, cover and bake for 35 minutes.
  • <b>Finish the pilaf</b>
  • Remove the rice from the oven and stir in the broccoli and chickpeas. Cover and bake until the broccoli is tender, 10 to 15 minutes. Let stand, covered, for 5 minutes. Uncover and fluff the pilaf.
  • Transfer to dinner plates, sprinkle with the nuts and red pepper flakes and serve. Serves 4.
  • Adapted from Williams-Sonoma Food Made Fast Series, <i>Vegetarian,</i> by Dana Jacobi (Oxmoor House, 2007).