Winter Rice Pilaf with Brussels Sprouts, Apple and Chickpeas
An aromatic rice pilaf with Brussels sprouts, apple and chickpeas that works well in a lunchbox, whether cold or warm, in winter. The toasted pumpkin seeds stay crunchy and the parsley adds freshness.
By yumbelo · 2 servings · 28 minutes
Ingredients
- 150 g Basmati rice
- 300 ml Water
- 1 tsp Salt
- 200 g Brussels sprouts
- 1 pc Onion
- 1 pc Garlic clove
- 2 tbsp Olive oil
- 1 pc Apple
- 1 tsp Cumin, ground
- 0.5 tsp Sweet paprika powder
- 1 can Chickpeas, drained
- 60 g Pumpkin seeds
- 1 bunch Parsley
- 1 tbsp Lemon juice
- Black pepper, freshly ground
Method
- Rinse the rice in a sieve under cold water until the water runs clear. Bring the water to a boil in a pot with a teaspoon of salt, add the rice, let it boil once, then simmer covered over low heat for 12 minutes to let it absorb the water. Remove from the heat and let it rest for 5 minutes.
- While the rice is cooking, trim the Brussels sprouts, halve them, and finely dice the onion.
- Heat 1 tablespoon of olive oil in a large pan, then fry the onion and Brussels sprouts over medium heat for 6 to 8 minutes, until the sprouts show roasted, browned flavors.
- Finely chop the garlic, core the apple and cut it into small cubes. Add both to the vegetables with the cumin and paprika powder and fry for 2 minutes.
- Add the chickpeas and fry for 3 minutes, until they take on a little color. Season with salt and pepper.
- Toast the pumpkin seeds in a dry pan for 2 minutes, until fragrant, then set aside.
- Fluff the rice with a fork and toss it with the vegetables in the pan. Finely chop the parsley, fold it in with the remaining olive oil and the lemon juice, and adjust the seasoning.
- Divide the pilaf between two lunchboxes, sprinkle with the pumpkin seeds, and let cool. To reheat, warm with a splash of water.