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Vegetable Rice Pilaf with Maple-Caramelized Chick Peas https://www.metro.ca/userfiles/image/recipes/riz-aux-legumes-et-pois-chiches-caramélises-a-erable-7409.jpg PT15M PT25M PT40M
In a large saucepan, sauté the vegetables and rice in the butter for about 3 minutes.Add the water and cinnamon; season with salt and pepper.Bring to a boil over high heat, then reduce heat as low as possible.Cover and simmer 20 minutes.In the meantime, in a large skillet, sauté the chick peas and the onion in the oil for 1 minute, then add the maple syrup and allow to caramelize about 2 minutes.Keep the caramelized chick peas warm.Add the cilantro to the vegetable pilaf.Divide among 4 large bowls and top with maple-caramelized chick peas.
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2 Tbsp. (30 mL) butter 1 carrots, peeled and diced 1 medium onion, chopped 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 celery stalk, diced 1 zucchini, diced 2 cups (500 ml) long-grain rice 3 cups (750 mL) water 1 tsp. (5 mL) ground cinnamon salt and pepper to taste 1/4 cup (60 mL) vegetable oil 1 cup (250 mL) canned chickpeas, rinsed and drained well (or firm tofu, diced) 1 medium onion, sliced thin 1/4 cup (60 mL) maple syrup 1/4 cup (60 mL) fresh cilantro, chopped (or mint)
Vegetable Rice Pilaf with Maple-Caramelized Chick Peas

Vegetable Rice Pilaf with Maple-Caramelized Chick Peas

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4
servings
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    butter
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  • 1
    carrots, peeled and diced
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  • 1
    medium onion, chopped
  • 1
    red bell pepper, seeded and diced
  • 1
    green bell pepper, seeded and diced
  • 1
    celery stalk, diced
  • 1
    zucchini, diced
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  • 2 cups
    (500 ml)
    long-grain rice
  • 3 cups
    (750 mL)
    water
  • 1 tsp.
    (5 mL)
    ground cinnamon

  • salt and pepper to taste
  • 1/4 cup
    (60 mL)
    vegetable oil
  • 1 cup
    (250 mL)
    canned chickpeas, rinsed and drained well (or firm tofu, diced)
  • 1
    medium onion, sliced thin
  • 1/4 cup
    (60 mL)
    maple syrup
  • 1/4 cup
    (60 mL)
    fresh cilantro, chopped (or mint)
Imprimer ma sélection

Preparation

In a large saucepan, sauté the vegetables and rice in the butter for about 3 minutes.

Add the water and cinnamon; season with salt and pepper.

Bring to a boil over high heat, then reduce heat as low as possible.

Cover and simmer 20 minutes.

In the meantime, in a large skillet, sauté the chick peas and the onion in the oil for 1 minute, then add the maple syrup and allow to caramelize about 2 minutes.

Keep the caramelized chick peas warm.

Add the cilantro to the vegetable pilaf.

Divide among 4 large bowls and top with maple-caramelized chick peas.

Source : Féd. des producteurs acéricoles du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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