(This is adapted from an original recipe. It can be found here at : http://www.foodnetwork.com/recipes/guy-fieri/basmati-rice-pilaf-with-prosciutto-garbanzo-beans-and-orzo-recipe.html)
From time to time, living a plant based life, you come across a recipe you would really like to try. The only problem is that recipe includes oils and meats. So, you have to get creative and adjust the recipe to fit the plantbased lifestyle.
I received a request last week from Julie to do just that. I love when I get a challenge and can transform a recipe. I wanted to tackle it right away, but because of life, found myself not being able to until yesterday.
I gave a full report to her yesterday about how to adjust the recipe to suite our lifestyle, and was very happy with the results. I thought I would post the adjusted recipe, and the link of course above for the original. This is not my recipe, just an adaptation, and that is what I am putting here.
4oz. cremini mushrooms, cut into 1/2 inch chuncks, sprinkled with about 1 tsp. liquid smoke
1/4c diced carrots (1/4inch cut)
1/4c diced red bell pepper (you can use green) (1/4 inch dice)
1 small onion (1/4 inch dice)
1c orzo pasta
1c rice (I just used long grain white)
3c low sodium veggie stock
Juice of 1/2 lemon
1c canned chickpeas, drained and rinsed
1 bay leaf
salt and pepper
1/4c sliced scallions
2 tablespoons torn fresh basil
In a large, heavy bottom pan, over medium high heat, add the mushrooms and begin to saute.
You will want to saute until they give up all their liquid (about 10 minutes). Make sure to stir constantly.
Add carrots, onions and peppers.
Stir well, and continue to saute for about 5-7 minutes, until they begin to get tender.
Stir in the rice and orzo next, and stir very well. You will want to toast the rice and orzo for about 5 minutes. Remember there is no oil, so it will not brown the same, but watch very close and stir constantly.
Once you have toasted the rice/orzo mix, add the lemon juice to the stock, and add to the pan, add the beans also at this time. Make sure you stir well and get any brown bits that have collected on the bottom. Add your bay leaf and stir everything well one more time.
Bring to a boil, cover tight with a lid and reduce the temp. to low. Do not open the lid from this point on until it is done. Set timer for 18 minutes. Now walk away. When the timer goes off DON'T LIFT THE LID! Instead take off the heat and let sit for 10 minutes.
After 10 minutes, removed lid, remove bay leaf, and fluff with two forks. Fluff and fluff. It will seem wet at first, but keep fluffing. Now allow to sit with the lid off and chop some green onions and tear some basil. Add right before serving and you are done. It makes quite a bit, I got 3 meals out of it for myself. It was great with corn on the cob!
(**Note** If you don't want to use mushrooms, you can use eggplant. Also I waited until after to season with salt and pepper)