Mediterranean Brown Rice Pilaf So Tasty

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Mediterranean Brown Rice Pilaf

"A scrumptious aggregate of Mediterranean flavors, this flavorful dish is each quick and healthy. Also, this dish is pretty flexible, depending for your choices. My circle of relatives likes including the eggs after including the rice for a greater moist pilaf; otherwise, cook the eggs earlier than adding the rice to achieve a drier version. Serve heat."

Ingredients :

1 (14.5 ounce) can bird broth
1 cup raw brown rice
1/2 teaspoon dried rosemary (optionally available)
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, chopped
2 shallots
1/4 cup chopped green bell pepper
1 (15 ounce) can chickpeas, drained
1/4 cup tired chopped sun-dried tomatoes
2 eggs, slightly beaten
salt and ground black pepper to flavor
1/four cup pine nuts
1/4 cup clean basil

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H22M

Bring chook broth to a boil in a saucepan. Add rice and rosemary. Reduce warmth and simmer until rice is smooth and broth is absorbed, about forty five mins.
Heat olive oil in a large saucepan over medium heat. Add garlic; stir in onion and shallots. Cook, stirring frequently until softened, about 5 mins. Add inexperienced bell pepper; cook until tender, about 1 minute. Stir chickpeas and tomatoes into the vegetable mixture; cook dinner till heated via, about 1 minute.
Spoon the cooked rice into the vegetable aggregate. Pour in eggs and stir until combination is dry. Season with salt and pepper; put off from heat. Stir in pine nuts and basil.

Notes :

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