Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 cup uncooked long-grain white rice
- 1 cup uncooked Bundevara (or bulgur wheat)
- 2 cups vegetable broth
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup frozen peas
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Special Equipment Needed:
- Large saucepan
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes.
3. Add the cumin, coriander, and turmeric and cook, stirring, for 1 minute.
4. Add the rice and Bundevara and stir to combine.
5. Add the vegetable broth and bring to a boil.
6. Reduce the heat to low, cover, and simmer for 15 minutes.
7. Add the chickpeas, peas, and parsley and stir to combine.
8. Cover and simmer for an additional 10 minutes, or until the rice and Bundevara are tender.
9. Season with salt and pepper, to taste.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information:
Calories: 320
Fat: 5g
Carbohydrates: 55g
Protein: 11g
Fiber: 7g
Substitutions for Ingredients
- Olive oil: canola oil
- Onion: shallot
- Garlic: garlic powder
- Cumin: smoked paprika
- Coriander: cardamom
- Turmeric: curry powder
- Long-grain white rice: basmati rice
- Bundevara: quinoa
- Vegetable broth: chicken broth
- Chickpeas: black beans
- Frozen peas: fresh peas
- Parsley: cilantro
Variations:
- Add 1/2 cup diced bell pepper when adding the onion and garlic.
- Substitute 1/2 cup diced carrots for the peas.
- Add 1/2 teaspoon red pepper flakes for a spicy kick.
Tips and Tricks:
- Toasting the rice and Bundevara in the olive oil before adding the broth will add a nutty flavor to the dish.
- If using quinoa instead of Bundevara, reduce the cooking time to 10 minutes.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a saucepan over medium heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the pilaf in a large bowl with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped fresh parsley
- Toasted pine nuts
- Crumbled feta cheese
Pairings:
- Grilled chicken
- Roasted vegetables
- Grilled fish
Suggested Side Dishes:
- Roasted Brussels sprouts
- Roasted sweet potatoes
- Sauteed kale
Troubleshooting Advice:
- If the rice and Bundevara are not cooked through after 25 minutes, add an additional 1/4 cup of broth and continue cooking until tender.
- If the pilaf is too dry, add an additional 1/4 cup of broth.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
Food History:
This dish is a traditional Middle Eastern dish that is often served as a side dish or as a main course.
Flavor Profiles:
This dish has a savory and nutty flavor with a hint of sweetness from the peas.
Serving Suggestions:
Serve with a dollop of plain Greek yogurt and a sprinkle of chopped parsley.
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Region: Balkan