30 Min
DF
GF
NF
V
Garbanzo Kale Pilaf
This pilaf can make a great meal on its own with just some plain yogurt on the side and also tasted great the next day.
This pilaf can make a great meal on its own with just some plain yogurt on the side and also tasted great the next day.
Cook Time
30 Minutes
Serves
6
Directions
Step 1
If using dry beans, soak them for 2 to 3 hours, drain, and then boil them with 4 cups of water until tender. Drain cooked garbanzo beans and set aside. If using canned, drain the beans and rinse.
Step 2
Rinse the rice 2 to 3 times in cold water. Soak for 1 to 2 hours and drain.
Step 3
Slice the fennel bulbs thinly and separate the fronds (light green tips) and set aside.
Step 4
In a stockpot, heat the oil and pop the cumin seeds. Almost immediately add the sliced fennel bulb and cook on medium heat until the fennel is softened and slightly translucent.
Step 5
Add the drained rice, ginger, garbanzo beans, turmeric, black pepper, salt, cinnamon sticks, and 3 cups of water. Bring the entire mixture to a boil.
Step 6
Turn the heat to low, cover and cook for 8 to 10 minutes. Turn the heat off and fold in the kale leaves. Let the pilaf rest for 5 to 7 minutes and fluff gently before serving.
Ingredients
1 cup dried garbanzo beans (or two 15-ounce cans)
2 cups long-grain basmati rice
2 to 3 tablespoons olive oil
1 teaspoon cumin seeds
1 large or 2 medium bulbs fennel
2 tablespoons unpeeled, grated ginger
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
2 teaspoons sea salt
2 cinnamon sticks
3 cups thinly sliced kale leaves
Step 1
If using dry beans, soak them for 2 to 3 hours, drain, and then boil them with 4 cups of water until tender. Drain cooked garbanzo beans and set aside. If using canned, drain the beans and rinse.
Step 2
Rinse the rice 2 to 3 times in cold water. Soak for 1 to 2 hours and drain.
Step 3
Slice the fennel bulbs thinly and separate the fronds (light green tips) and set aside.
Step 4
In a stockpot, heat the oil and pop the cumin seeds. Almost immediately add the sliced fennel bulb and cook on medium heat until the fennel is softened and slightly translucent.
Step 5
Add the drained rice, ginger, garbanzo beans, turmeric, black pepper, salt, cinnamon sticks, and 3 cups of water. Bring the entire mixture to a boil.
Step 6
Turn the heat to low, cover and cook for 8 to 10 minutes. Turn the heat off and fold in the kale leaves. Let the pilaf rest for 5 to 7 minutes and fluff gently before serving.
1 cup dried garbanzo beans (or two 15-ounce cans)
2 cups long-grain basmati rice
2 to 3 tablespoons olive oil
1 teaspoon cumin seeds
1 large or 2 medium bulbs fennel
2 tablespoons unpeeled, grated ginger
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
2 teaspoons sea salt
2 cinnamon sticks
3 cups thinly sliced kale leaves
Tags:
30 Min
DF
GF
NF
V
Tags:
30 Min
DF
GF
NF
V
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