Spinach and Chickpeas with Lemony Rice Pilaf

What can I say, rice always seems to make its way into my 'fast and easy' meal choices during the week. Needless to say, we eat a lot of rice in our house, and my version of rice pilaf has a bit of delightful toasted orzo added to it, transforming it into what my husband likes to call 'rice a roni, but better.' 

This one is especially quick since a lot of the ingredients are easy to keep on hand for whenever the mood strikes you to whip something like this up. It's definitely filling enough for a meal for 3 and elegant (and easy) enough as a side with a larger meal for special guests. I put mushrooms in just about everything, but feel free to tweak it by adding or subbing in some of your favorite veg. 

 INGREDIENTS

for the lemony rice pilaf            

1 cup of your favorite long grain rice
1/2 cup orzo pasta
1 Tbsp extra virgin olive oil
1 Tbsp unsalted butter
1 small onion, finely chopped
peel and juice of medium lemon
2 tsp sea salt
3 cups low sodium chicken broth

for the spinach and chickpeas

1 lb bag of frozen organic chopped spinach
1 14 oz can chickpeas, drained, rinsed
   and smashed a bit with potato masher
1 medium onion, chopped
10 oz cremini or button mushrooms, sliced

3 cloves garlic, sliced
2 Tbsp extra virgin olive oil
salt and pepper to taste
                                                             
Place a medium pot that has a tight fitting lid over medium heat. Add the oil, butter and onion and saute till the onion begins turning translucent, about 5 minutes. 

Add the orzo and stir constantly till the orzo has become golden brown. Add the rice and stir for another 2 minutes, then add the broth, lemon juice and peel. Bring to a boil over high and stir once, then cover and reduce heat to low. Cook for 20 minutes, then remove from heat and let sit covered for 10 additional minutes. 

While the rice is cooking, place a large skillet over medium heat and add the oil and onion with a pinch of salt. Saute till softened, about 7 minutes. Add the mushrooms and cook till the liquid has released, then add the frozen spinach and another pinch of salt. Cover and cook for 5 minutes, then uncover and cook for another 5 - 7 minutes, stirring occasionally. Add the chickpeas and stir well, cooking long enough for them to be heated through. 

Remove the lemon peel from the rice and fluff with a fork. Serve the spinach and chickpeas over the rice and top with the feta or parm. This dish is great served family style, particularly if it will be as a side, or in individual bowls.

                                                                                                
                                                                                               
                                                                                          

Quinoa and Chickpea Salad

photo updated 10.15.13

This is a staple in our house - and so versatile. You can follow the skeleton I've provided below, use it as an excuse to clean out your fridge, or use some items from the pantry that you've been itching to try. As long as there is quinoa and chickpeas around, there are endless options.

1 c. organic quinoa

2 c. water

1 15 oz can chickpeas, drained and rinsed

3-6 scallions (depending on size), or 1/2 a small sweet onion

10-20 (depending on size) grape tomatoes, halved

1 14 oz can artichoke hearts packed in water, drained and cut into quarters or eighths, depending on size

1/2 c. cubed hard cheese, such as parmesan, asiago, sharp cheddar, etc. 

couple good handfuls of olives, halved (kalamata, green, or any favorite variety) or capers

1/4 c. red wine vinegar

3 tbsp extra virgin olive oil

juice of half a lemon

pinch of salt

lots of pepper

photo updated 10.15.13

-Combine quinoa and water in a medium pot and bring to a good simmer on medium high, stirring occasionally. Once at a simmer, cover and reduce heat to low and cook for 15 minutes. Remove from heat, and let sit covered for 10 minutes. Fluff continuously with only a fork, to cool down quicker.

-As the quinoa cooks, prep the other ingredients, starting with the dryer items first as to not muck up the cutting board before its time. 

-Place prepped ingredients in bowl, and add vinegar, oil, lemon juice, salt and pepper. Stir to combine.

-Once the quinoa is cooled, add it to the bowl and mix very well

photo updated 10.15.13

This salad is best at room temperature, but it is good cold as well. As I've mentioned, the options are endless. Leave out the cheese for a vegan dish, or use a cheese as a springboard for your version of the salad. Feta, kalamata olives, and lightly sauteed baby spinach with lots of lemon and garlic for a greek twist, or a good quality gruyere with sauteed leeks and french peas, with lentils in lieu of chickpeas for a french flair. Omit the vinegar if you're not a fan, just add more lemon juice. I adore vinegar, so I add a lot, and usually end up adding more as the salad sits in the fridge to freshen it up a bit. This dish keeps very well up to a week in the fridge, tightly covered with plastic wrap or in a tightly sealed container.

photo updated 10.15.13