Something about summer’s onset makes me want to clear out the things I’ve got in the kitchen so I can start fresh. Here’s a nice quick pilaf (aren’t they all?) with what I had on hand, including fresh, canned and frozen:
- Put 2 tbsp olive oil in a pressure cooker on medium
- Chop an onion and toss it in
- Chop a poblano (remove the seeds of course) and toss it in
- Saute a few minutes to soften
- Add a cup of basmati rice, stir to coat
- Add a can of chick peas, mostly drained
- Add a package of frozen spinach (use organic)
- Add 1.5 cups water and bullion (I used veggie)
- Cover and bring to low pressure, cook 7 minutes, natural pressure release
- Squeeze in fresh lemon juice
- Grind in black pepper
- Salt to taste
Serve with big dollops of yogurt. I had also fried up some little tomatoes with sherry vinegar and salt, almost caramelized, and I tossed some into my bowl and discovered they were a great tart and sweet addition to the flavors.
Mmmm… And 2 out of 3 kids loved it. The third said it was okay.
(Just realized I must have a chick pea and spinach thing going on — see previous post.)
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