Pilaf with Mussels and Chickpeas
by Editorial Staff
Try replacing meat in the pilaf recipe with mussels – you will get a fragrant, light and healthy pilaf for dinner for the whole family.
Cook: 1 hour
Servings: 2
Ingredients
- Rice – 150 g
- Mussels – 300 g
- Chickpeas – 150 g
- Tomato paste – 1 tbsp
- Bulb onions – 1 pc.
- Carrots – 1 pc.
- Vegetable oil – 1 tbsp
- Dry white wine – 150 ml
- Fish broth cube – 0.5 pcs.
- or seasoning for fish – to taste
- Fresh parsley – 10 g
- Fresh thyme (for decoration) – 2 sprigs
Directions
- Let’s prepare all the products for pilaf with mussels and chickpeas.
If you do not have pre-cooked or canned chickpeas, then pilaf preparation should be started by soaking the chickpeas overnight in running water. In the morning, drain the water from the chickpeas and boil the chickpeas in new water with the addition of salt for 40-50 minutes.
While the chickpeas are cooking, boil the rice according to the instructions on the package to it. Drain the water from the finished chickpeas and rice. - Cut the onion into small cubes. Grate the carrots on a medium grater.
- Heat the vegetable oil in a frying pan and fry the onions and carrots for 6-8 minutes until soft.
Add mussels to the vegetables.
- Lay out the tomato paste, broth fish cube (you can do without it, add a little seasoning for fish dishes instead). Pour in dry white wine.
- Simmer vegetables with mussels over medium heat for 7-8 minutes until the wine evaporates. Add salt and black pepper to taste.
- We spread the boiled rice and chickpeas in a frying pan. Add finely chopped parsley. Heat pilaf with mussels and chickpeas over medium heat for 10 minutes, stirring occasionally.
- Serve hot pilaf with mussels and chickpeas, garnished with a sprig of thyme.
Enjoy your meal!
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