I'm judging by the patterns of the last few weeks here: advent of warmer weather + influx of essays to grade + start of new grad class = lack of blog posts. Sorry about that, folks.
That being said, I am excited to post this newest recipe, although I made it two weeks ago and the photos had been sitting on my camera since then. This recipe comes from the Williams-Sonoma cookbook whose praises I sang weeks ago. It sounded more like a side dish than an entree when I first read the recipe, but the combination of rice, chickpeas, and cashews is so filling that it easily works as a main dish. I think I served this with a green salad.
You will need:
- 2 1/2 cups mushroom stock (I'm sure vegetable stock would work just fine)
- A splash of dry white wine
- 2 Tbsp unsalted butter
- Medium yellow onion, peeled and chopped
- 1 cup dry brown rice (NOT instant)
- 1/2 Tbsp dried thyme leaves
- 1 small head broccoli, cut into 1-inch florets
- 1 15-oz can chickpeas, rinsed and drained
- 1/2 cup salted, roasted cashews, coarsely chopped
- Pinch of red pepper flakes
- Preheat the oven to 350 degrees F.
- Combine the stock and white wine in a small saucepan or microwaveable measuring cup, and warm either on the stovetop or in the microwave, heating until steaming but not boiling. Set aside.
- Melt the butter in a heavy oven-proof stockpot or Dutch oven over medium heat. Add the onion and saute until translucent (6-8 minutes). Add the rice and stir until coated with the butter (about a minute).
- Pour in the hot broth/wine. Add the thyme, about 1/2 tsp salt, and a few grinds of black pepper. Raise heat to bring to a boil; then cover and set in oven to bake for 40 minutes.
- Remove the pot from the oven and stir in the broccoli and chickpeas. Cover again and bake until the broccoli is tender (10- 15 minutes). Remove from oven and let stand for 5 minutes, still covered, to steam.
- Uncover the pot and fluff the rice with a big spoon. Fold in the cashews and red pepper flakes; serve immediately.
I think it's a bit brazen to call this "mushroom and broccoli pilaf" when the only mushrooms are in the stock used to cook the rice. I used Better Than Bouillon mushroom base, but I can't say the dish had a distinctly mushroomy taste. I was trying to think of a way to add sliced mushrooms to this recipe, but I don't know when I'd add them in. Maybe I'll experiment with that in the future.
Being a sucker for textural combinations, I loved this dish. The fluffy rice was complemented by the firm chickpeas and crunchy cashews and broccoli stalks. It was a little on the salty side, but I didn't even mind. I might use unsalted cashews next time though. This dish could be made vegan by substituting oil for the butter and by using a vegan vegetable stock. I like recipes like this where the work is front-loaded; I can chop my veggies and saute the ingredients and then get schoolwork done while everything finishes in the oven! Love it!