As you dive into the aromatic world of this dish, let every spoonful remind you of the Mediterranean’s culinary charm.
- 1 tablespoon dairy-free butter (or regular butter)
- 2 tablespoons olive oil
- 2 shallots, minced
- 1 teaspoon minced fresh thyme
- 2 cups cooked rice (I use leftover basmati rice)
- 2 cups cooked chickpeas (I like these)
- 2 teaspoons turmeric
- 2 teaspoons za’atar
- Juice of 1 lemon
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- 1/4 bunch cilantro, minced
- 6 basil leaves, chiffonade
- Heat a large skillet over medium-high heat.
- Add the dairy-free butter and olive oil. Once hot, incorporate the shallots and thyme, cooking until they’re fragrant and lightly browned.
- Introduce the cooked rice and chickpeas to the skillet. Sprinkle in the za’atar and turmeric, ensuring they’re well combined. Continue cooking until the rice starts getting toasty, making sure to stir frequently.
- Deglaze the skillet with the lemon juice, releasing any tasty bits stuck at the bottom.
- Season the mixture with salt and pepper according to your taste preference.
- Transfer the rice mixture to a bowl and gently fold in the freshly minced cilantro and chiffonaded basil leaves.
- Use any herbs you like! The more the merrier!
- Using leftover rice here is so easy!
- Serving Size: 1/4 recipe
- Calories: 350
- Sugar: 3g
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 10g
Keywords: easy chickpea rice pilaf