Courgette, Chickpea and Raisin Pilaf
Pilaf is the ultimate one-pot dish, here in this recipe the rice is cooked with thinly sliced courgettes, chickpeas and raisins. Serve the rice with lemon wedges to squeeze over at the table. Could not be easier, and a winning, thrifty, family dinner.
INGREDIENTS
Serves 4
400g basmati rice
60g butter or olive oil
2 medium onions, thinly sliced
1 x 400g jar or tin chickpeas, drained and rinsed
100g large raisins
1 cinnamon stick
3 bay leaves
10 black peppercorns
2 courgettes (1 green, 1 yellow if you like), halved lengthways and sliced into ½ cm half-moons
900ml stock or use water
Salt and black pepper
Lemon wedges, to serve
METHOD
Rinse the rice in several changes of cold water until it runs clear, then leave to drain.
Heat a large non-stick pan over medium-high heat. Add half the butter or oil and fry the courgettes in batches with a generous pinch of salt for 3-5 minutes until just tender, then set aside.
Cook the onions in the remaining butter or oil for 10 - 12 minutes until soft and lightly golden.
Add the cinnamon stick, bay leaves and peppercorns and cook for 1 minute until fragrant.
Pour in the stock or water, add the raisins, and bring to the boil. Season generously to taste with salt and pepper.
Stir in the drained rice and bring back to the boil. Reduce the heat to low, cover tightly, and cook for 20–25 minutes until the rice is tender and the liquid is absorbed.
Remove from the heat. Cover with a clean tea towel and the lid. Leave to steam for 5 minutes.
Fluff, then gently fold through the courgettes and chickpeas and serve warm.