Best Revithopilafo Chickpea Pilaf Recipes

ARMENIAN WEDDING PILAF

Armenian Wedding Pilaf image

This is my favorite type of pilaf similar to what my mother makes. You can customize it to your own taste.

Provided by Brian121

Categories European

Time 20m

Yield 5-6 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2 cups Uncle Ben's converted brand rice
1/4 cup butter
3 cups water or 3 cups chicken broth
2 cups total of your favorite dried fruits (I use pine nuts, apricots, slivered almonds, currants and golden raisins) or 2 cups nuts, chopped into small pieces customize this part as you wish (I use pine nuts, apricots, slivered almonds, currants and golden raisins)

Steps:

Put rice and broth into a pot and bring to a boil. Reduce the heat to simmer. Cover until the liquid is gone (about 20 min).
In a saute pan, melt the butter and add the dried fruit and nuts. Be careful not to burn the butter.
When the rice is done, put it in a large bowl and top it with the fruit and nut mixture.
Optionally, you may want to toast the nuts in a dry pan to help bring out more of their flavor.

Nutrition Facts : Calories 189.7, Fat 9.5, SaturatedFat 5.9, Cholesterol 24.4, Sodium 88.2, Carbohydrate 23.5, Fiber 0.5, Protein 2.3

CHICKPEA PILAF

Chickpea Pilaf image

This was inspired by a recipe for ham pilaf I made many years ago that we always liked. Here it is updated so it is in keeping with a Nutritarian eating style.

Provided by Anne Sainz

Categories Beans

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 garlic cloves, minced
1 medium onion, chopped
4 mushrooms, sliced
2/3 cup brown rice (I like Lundberg Wild Blend)
1 (15 ounce) can low-sodium chickpeas
1 (15 ounce) can diced tomatoes
1/8 teaspoon cayenne pepper
1/4 teaspoon thyme
1 1/4 cups water
1/2 teaspoon oil (to coat pan)
1 cup frozen green pea, defrosted

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.

MARK'S EZEKIEL 4:9 BREAD

Mark's Ezekiel 4:9 Bread image

This Ezekiel bread more closely resembles the biblical bread because it uses balanced proportions of the six main ingredients. The directions are detailed to ensure good results because the method varies from traditional bread making. This loaf as a whole will weight about 1 2/3 lbs baked, using mostly organic ingredients at best available prices local to me costs about $2.00 in ingredients (the first 7 may be purchased either whole or as flour). The amino acids are balanced well in this bread, making it a complete protein (comparable to quinoa).

Provided by Bread Baker Mark

Categories Yeast Breads

Time 2h15m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 14

Ingredients

100 g hard red winter whole wheat (other whole varieties ok)
100 g whole spelt
100 g hulled or hull-less barley (pearled is not whole grain)
50 g millet
50 g red or pink lentils
50 g soybeans (substitute garbanzo for less savory and more sweet)
2 g coriander
4 g paprika (sweet or domestic)
4 g salt
3 g xanthan gum (substitute 4-5g guar gum)
8 g active dry yeast
6 g caraway seeds (crushed)
7 g molasses (1 tsp, substitute maple syrup, honey)
338 g filtered water (barely >1.5 cups)

Steps:

Warm oven: turn on for one minute with door open, then turn oven off and close door.
Steam oven: add water to small pot and bring to boil, then place pot without lid inside warmed oven.
Make liquid mix: (done once per loaf), add water and sugar (molasses, honey, etc) into small bowl, heat in microwave for 1 minute, place in steamed oven
Make dry mix: (done once per loaf), Measure ingredients to grind + 2%, grind, sift ground ingredients once discarding chunks, Measure powdered ingredients, mix with ingredients just ground, sift full mixture once, Crush caraway seeds (with mortar and pestle or blender) then add to mixture.
Grease bread pans: no crisco/margarine, olive oil is ok, organic butter is best.
Recharge steam: remove pot with water from oven, again bring to boil, place back inside oven.
Prepare dough: (done once per loaf), Mix liquid and dry ingredients into uniform dough, Press dough into bread pan, shaping as desired, Place full bread pan into steamed oven.
Rise: let dough rise about 40 minutes, do not open oven, leave steaming pot in oven.
Baking: turn oven on to 400° F and immediately remove steaming pot, bake for 32-35 minutes, bread is done when internal temperature is >205° F and before top/bottom burn.
Cooling: remove bread from oven, turn oven off, in 10-20 minutes, remove bread from pan and place on wire rack to cool, in 1 hour, slice bread and place on paper towel inside plastic bag, leave plastic bag open, in 1 hour, using a different paper towel wipe the condensation from inside of bag, close bag and store.
Storing: keeps 3-5 days at room temperature, 2+ weeks in refrigerator, months in freezer.