Chickpea and Apricot Pilaf
6 oz (175 g) easy cook, American, long grain & wild rice
1 tbsp olive oil
5-6 baby onions, cut in half (or one medium onion, peeled and cut into wedges)
2 garlic cloves, peeled and chopped finely
1 medium carrot, peeled and diced
1 medium potato, peeled and diced
1 tsp cinnamon
1/2 tsp cumin
3/4 pint (475 ml) boiling water
8 oz (225 g) of cooked chickpeas, or a 15 oz can
3 oz (80g) apricots (unsulphured if possible) chopped into small pieces
2 tbsp chopped parsley (optional)
Method
Fry the onion, garlic, carrot and potato in the oil until lightly browned. About 5-10 minutes.
Add the rice, cinnamon and cumin and stir fry for 1 minute.
Pour in the boiling water. Bring to the boil, then lower the heat and simmer, covered for 15 minutes.
Add the chickpeas, parsley and apricots to the pan and cook for a further 10-15 minutes or until the rice is soft and the chickpeas are well heated. Stir frequently to prevent sticking.
Recipe Serves 2-3
Whole Wheat Beer Bread
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3 cups whole wheat pastry flour
3 tsp. baking powder
1 1/2 Tbsp. evaporated cane juice (or white sugar if you please)
1 tsp. sea salt
12 ounces of tasty vegan beer (I used New Belgium black English ale, but PBR will work too!)
1 Tbsp. soy margarine
Preheat oven to 350 degrees. Mix dry ingredients. Add beer. Stir to combine. Pour into a lightly greased loaf pan. Bake for 30 minutes, and then brush margarine over the top. Bake an additional 20-25 minutes or until a tooth pick inserted in the center comes out clean.
