Kale and Chickpea Rice Pilaf ~
Earthy kale, hearty chickpeas, and fragrant Jasmine rice in an easy, well-balanced dish that’s as nutritious as it is flavorful.
Serve with baked sweet potatoes or a simple green salad.
Flavorful One-Pot Meal
This Kale and Chickpea Rice Pilaf is an excellent choice for a healthy meal that doesn’t skimp on taste. It combines simple ingredients, rice and chickpeas, for a filling base, while the hearty green kale adds a vibrant pop of color and a boost of nutrients.
This is a versatile dish that can be enjoyed warm or at room temperature, ideal for busy weeknights or meal prep. My family especially loves this dish as a main course with some Baked Tofu tossed in before serving.
Ingredients for Kale and Chickpea Rice Pilaf
Gather the following ingredients to make this wholesome pilaf:
- 4 tablespoons olive oil, divided
- 1 cup Jasmine rice, uncooked
- 2 teaspoons fresh garlic, minced
- 2 cups chicken-style broth
- 1/4 cup yellow onion, chopped
- 2 (15-ounce) cans chickpeas (garbanzo beans), drained and rinsed
- 2 cups kale, de-stemmed and chopped
- 1/2 teaspoon ground black pepper
Ingredient Notes
- Olive Oil: The oil adds richness and helps sauté the ingredients. For a different flavor, you can use coconut oil or avocado oil.
- Jasmine Rice: This type of white rice adds a subtle floral aroma. Basmati, long-grain white, wild rice, or brown rice rice can also be used if preferred.
- Chicken-Style Broth: I use Better Than Bouillon No-Chicken as a savory base for the rice. You can also use vegetable broth but may need to add additional seasoning.
- Chickpeas: These legumes add protein and texture. Canned chickpeas are convenient, but you can also use cooked dried chickpeas.
- Kale: Kale offers a hearty texture and nutrient boost. If you prefer, you can substitute with spinach or Swiss chard.
How to Make Kale and Chickpea Rice Pilaf
STEP ONE: Toast the Rice. Heat 2 tablespoons of olive oil in a medium saucepan over medium-high heat. Add the minced garlic and uncooked rice. Cook for about 2 minutes, stirring frequently, until the rice is lightly toasted and fragrant.
STEP TWO: Cook the Rice. Pour in the chicken-style broth and bring to a boil. Reduce the heat to low, cover the saucepan, and let the rice simmer for 20 minutes or until fully cooked. Check for doneness, as cooking times can vary depending on the rice. Once done, remove from heat and let it rest, covered, for 10 minutes to allow the rice to firm up and absorb any remaining liquid.
STEP THREE: Sauté the Vegetables. While the rice is cooking, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped onion and chickpeas. Cook for about 2 minutes, stirring occasionally, until the onion is softened.
STEP FOUR: Add Kale and Season. Stir in the chopped kale and season with ground black pepper. Cook for an additional minute, just until the kale is wilted and tender.
STEP FIVE: Combine and Serve. Fluff the cooked rice with a fork and then stir it into the skillet with the kale and chickpeas. Adjust seasoning as needed, and serve the pilaf warm or at room temperature.
Make-Ahead Instructions
- For a convenient meal prep option, prepare the rice and kale-chickpea mixture in advance. Store them separately in airtight containers in the refrigerator. When ready to serve, reheat the rice and vegetable mixture together, adjusting seasoning as needed.
Storage
- Store any leftover rice pilaf in an airtight container in the refrigerator. This pilaf also makes a great addition to a lunchbox the next day or as a side for various dishes.
More Recipes You’ll Love!
- Lemon Orzo Rice Pilaf
- Tofu Stir-Fry Vegan Rice Bowl
- Sweet Potato, Black Bean, Lime Rice Bowls
- Kale Soup with White Beans
- Roasted Carrot Couscous
Follow This Wife Cooks on Flipboard | Instagram | Facebook | Pinterest | Shop
Kale and Chickpea Rice Pilaf
Ingredients
- 4 tablespoons olive oil divided
- 1 cup Jasmine rice uncooked
- 2 teaspoons fresh garlic minced
- 2 cups chicken-style broth
- 1/4 cup yellow onion chopped
- 2 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
- 2 cups kale de-stemmed and chopped
- 1/2 teaspoon ground black pepper
Instructions
- Heat 2 tablespoons of olive oil in a medium saucepan over medium-high heat. Add the minced garlic and uncooked rice. Cook for about 2 minutes, stirring frequently, until the rice is lightly toasted and fragrant.
- Pour in the chicken-style broth and bring to a boil. Reduce the heat to low, cover the saucepan, and let the rice simmer for 20 minutes or until fully cooked. Check for doneness, as cooking times can vary depending on the rice. Once done, remove from heat and let it rest, covered, for 10 minutes to allow the rice to firm up and absorb any remaining liquid.
- While the rice is cooking, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped onion and chickpeas. Cook for about 2 minutes, stirring occasionally, until the onion is softened.
- Stir in the chopped kale and season with ground black pepper. Cook for an additional minute, just until the kale is wilted and tender.
- Fluff the cooked rice with a fork and stir it into the skillet with the kale and chickpeas. Adjust seasoning as needed, and serve the pilaf warm or at room temperature.
Leave a Reply