Mediterranean Pilaf
This easy and affordable plant-based meal combines all your favorite Field Day staples like rice, chickpeas, and olives for a well-balanced meal. A great option for packing in lunches throughout the week!
Ingredients
For the rice
- 1 cup Field Day white rice, rinsed until water runs clear
- 1 Tablespoons onion flakes
- ½ Tablespoon garlic flakes
- ½ cube Edward & Sons Not-Beef Bouillon
For the Mediterranean Pilaf
- 1 can Field Day chickpeas, drained and rinsed
- ½ to 1 package fresh spinach
- ½ can Field Day green olives, drained, rinsed and chopped small
- 1 Tablespoon dried chives
- 1 Tablespoon dried parsley
- Juice of 1 lemon
- Salt & pepper to taste
Instructions
To make the rice, add the onion flakes, garlic flakes, and bouillon cube to 1 cup hot water and mix until the bouillon is dissolved.
Add the bouillon mixture, rinsed rice, and an additional 1 cup of water to a soup pot with a lid or to a rice cooker.
If using a soup pot, cook over high heat until boiling, then turn heat to low, cover, and continue cooking until the rice is tender and the water is absorbed, about 18-20 minutes.
In a large bowl, mix together the Mediterranean Pilaf ingredients.
Once the rice is done, remove lid and gently fluff to stop the cooking and release some steam.
Add rice to the bowl with the other ingredients. If the spinach isn’t wilting, cover the bowl with a lid and allow the rice to warm it for 5 minutes.
Season to taste and enjoy!
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/mediterranean-pilaf/