Tofu And Chickpea Pilaf Recipes

Steps:

• Chop garlic, onions and mushrooms. Combine and set aside.
• Combine rice, chickpeas, tomatoes, cayenne, thyme and water and set aside.
• Coat bottom of large covered frying pan or dutch oven (at least 5 quarts)with oil.
• Add garlic, onion and mushrooms. Cook until onion is soft, adding small amounts of water as needed to prevent sticking.
• Add chickpea mixture and bring to a boil. Cover and reduce heat and simmer for 45 minutes or until rice is tender and liquid is gone.
• Add peas and heat through.

Steps:

• 1. In a medium bowl, soak the rice in the water, about 30 minutes. Prepare 1 teaspoon cumin seeds.2. Heat the oil in a large nonstick saucepan over medium-high heat and stir the red chili peppers, garlic, cinnamon, and cardamom pods, 1 minute. Add the remaining 1 teaspoon cumin seeds and ajwain seeds, then mix in the chickpeas and cook until golden, about 3 minutes.3. Add the tofu (or paneer cheese) and salt, and cook, stirring, another 2 minutes. Then mix in the rice with the water it was soaking in. Bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, about 10 to 15 minutes. Do not stir the rice while it cooks.4. Remove from the heat and let the rice rest undisturbed about 5 minutes. Transfer to a serving platter, then carefully mix in the scallions and tomatoes, sprinkle the dry-roasted cumin seeds on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Heat the oil in a large, non-stick pan and add the onions. Cook over a medium heat for 5 mins until starting to turn golden. Stir in the curry paste and cook for 1 min. Add the rice, cauliflower and chickpeas, stirring to coat in the paste.
• Pour in the stock and stir. Cover and simmer for 10-15 mins until the rice and cauliflower are tender and all the liquid has been absorbed. Stir in the almonds and coriander, then serve.