Name: Wild Rice, Cabbage and Chickpea Pilaf
Prep time: 25 min
Total time: 1 h
Ingredients: ½ cup wild rice; 1 medium onion, peeled and diced small; 1 medium carrot, peeled and grated; 1 small red bell pepper, seeded and diced small; 3 cloves garlic, peeled and minced; 1 tablespoon grated ginger; 1½ cups chopped green cabbage; 1 cup cooked chickpeas; 1 bunch green onions (white and green parts), thinly sliced; 3 tablespoons chopped cilantro; Salt and freshly ground black pepper to taste

Prep-time: 25 minutes / Ready In: 1 hour
Serves 4
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This recipe came about like a lot of my recipes: I had leftover ingredients in the fridge that needed to be used, and they all ended up in the same pan. When a dish succeeds with leftovers, it generally becomes even better when prepared with fresh ingredients.

From Forks Over Knives — The Cookbook

Find this pilaf recipe and more in the Forks Over Knives Recipe App.

By Del Sroufe, Jul 25, 2014

Ingredients

½ cup wild rice
1 medium onion, peeled and diced small
1 medium carrot, peeled and grated
1 small red bell pepper, seeded and diced small
3 cloves garlic, peeled and minced
1 tablespoon grated ginger
1½ cups chopped green cabbage
1 cup cooked chickpeas
1 bunch green onions (white and green parts), thinly sliced
3 tablespoons chopped cilantro
Salt and freshly ground black pepper to taste

Instructions

Bring 2 cups of water to a boil in a large saucepan. Add the wild rice and bring the water back to a boil over high heat. Reduce the heat to medium and cook, covered, for 55 to 60 minutes. Drain off any excess water and set aside.
Heat a large skillet over a medium heat. Add the onion, carrot, and red pepper and sauté the vegetables for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
Add the garlic and ginger and cook for another minute. Add the cabbage and cook for 10 to 12 minutes, or until the cabbage is tender. Add the chickpeas, green onions, and cilantro. Season with salt and pepper and cook for another minute to heat the chickpeas. Remove from the heat, add the cooked wild rice, and mix well.

(4)

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(4.75 from 4 votes)

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RW11 months ago

A tasty combo. I didn’t have time for wild rice so used frozen brown rice and that worked. Added some curry powder too.

lesley1 year ago

literally such a good healthy recipe. I’ve made it about 10 times.

Kelly Landry2 years ago

This is really tasty and easy to make

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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