- 2 tablespoons butter
- 1 carrot, peeled and diced
- 1 medium onion, chopped
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 celery stalk, diced
- 1 zucchini, diced
- 2 cups long-grain rice
- 3 cups water
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 1/4 cup vegetable oil
- 1 cup canned chick peas, rinsed and drained well (or firm tofu, diced)
- 1 medium onion, sliced thin
- 1/4 cup maple syrup
- 1/4 cup fresh cilantro, chopped (or mint)
- In a large saucepan, sauté the vegetables and rice in the butter for about 3 minutes.
- Add the water and cinnamon; season with salt and pepper. Bring to a boil over high heat, then reduce heat as low as possible. Cover and simmer 20 minutes.
- In the meantime, in a large skillet, sauté the chick peas and the onion in the oil for 1 minute, then add the maple syrup and allow to caramelize about 2. Keep the caramelized chick peas warm.
- Add the cilantro to the vegetable pilaf.
- Divide among 4 large bowls and top with maple-caramelized chick peas.
The Fédération des producteurs acéricoles du Québec is not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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