Buttery Turkish rice pilaf cooked until every grain is separate, with tender chickpeas. The classic, gluten-free side for bean stews, chicken and saucy meat dishes.
Ingredients
Instructions
- 1
Rinse the rice several times until the water runs clear and drain well.
- 2
Melt the butter in a pot over medium heat, add the rice and stir for 3-4 minutes until the grains turn translucent.
- 3
Stir in the chickpeas and salt, then pour in the hot water.
- 4
Once it boils, cover and cook over low heat for 15-18 minutes until the water is absorbed.
- 5
Take off the heat, place a paper towel under the lid and let rest for 10 minutes. Stir gently and serve.
Nutrition
Per serving
| Calories | 403 kcal |
|---|---|
| Protein | 9 g |
| Carbs | 70 g |
| Fat | 9 g |
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