Rice Pilaf with Chick Peas Recipe

Name: Rice Pilaf with Chick Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dried chick peas, rinsed, picked over, and soaked at least 3 hours, or overnight (or use 3 cups canned chick peas, drained); 2 quarts water; 1 bay leaf; 3 ounces smoked slab bacon, rind removed, diced; 1 large onion, finely chopped; 1 yellow bell pepper, cored, seeded, and finely chopped; 5 garlic cloves, finely chopped; 1 1/2 cups long-grain white rice; 1/4 cup dry sherry; 1 1/2 teaspoons coarse salt; 1 teaspoon freshly ground black pepper

Servings: persons

1/2 pound dried chick peas, rinsed, picked over, and soaked at least 3 hours, or overnight (or use 3 cups canned chick peas, drained)
2 quarts water
1 bay leaf
3 ounces smoked slab bacon, rind removed, diced
1 large onion, finely chopped
1 yellow bell pepper, cored, seeded, and finely chopped
5 garlic cloves, finely chopped
1 1/2 cups long-grain white rice
1/4 cup dry sherry
1 1/2 teaspoons coarse salt
1 teaspoon freshly ground black pepper

1
Drain the soaked chick peas and combine with the water and bay leaf in a large pot.
2
Bring to a boil, reduce to a simmer, and cook, covered, about 2 1/2 hours, until tender.
3
Drain, reserving the cooking liquid, and discard the bay leaf.
4
There should be 3 cups of liquid--add water if necessary.
5
Heat a large flameproof casserole over low heat and fry the bacon until lightly browned and just barely crisp.
6
Increase the heat to medium and add the onion.
7
Cook 4 minutes, stirring occasionally.
8
Add the yellow pepper and garlic and cook 4 to 6 minutes more, until all the vegetables are softened.
9
Tip the pan and spoon off all but about 2 tablespoons of the fat.
10
Add the rice and cook, stirring, about 3 minutes, until well coated and Just beginning to brown.
11
Add the sherry, the reserved 3 cups cooking liquid, the chick peas, salt, and pepper.
12
Cook, covered, over medium heat, until most of the liquid has been absorbed and the rice is tender, 25 to 35 minutes.
13
Remove from the heat and let stand 10 minutes, covered.
14
Fluff the rice with a fork and serve.

615

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound dried chick peas, rinsed, picked over, and soaked at least 3 hours, or overnight (or use 3 cups canned chick peas, drained), 2 quarts water, 1 bay leaf, 3 ounces smoked slab bacon, rind removed, diced, and more.

Yes, Rice Pilaf with Chick Peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice Pilaf with Chick Peas

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