Pilaf with Chickpeas
1 cup chickpeas, canned, rinsed, drained
3/4 cup long-grain rice, washed, drained
1 small onion, finely chopped
2 tbsp butter
1 1/4 cup chicken or beef stock
1 tsp salt
Melt the butter and saute the onion for about 2-3 minutes in a cooking pot. Add rice and saute for 2-3 minutes while stirring. Pour in the chicken stock. Add the salt and pepper. Turn the heat down to low. Add the chickpeas 5 minutes before the rice is cooked, stir. Cook until the rice absorbs all the water.
Let the Pilaf stand for 5 minutes. Then serve with any kind of beef or chicken dish.
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