Name: Pilaf with vermicelli, chickpeas, apricots and pistachios
Prep time: 5 min
Cook time: 37 min
Total time: 42 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 2 shallots sliced; 20 g butter clarified; 80 g vermicelli; 100 g chickpeas cooked; 80 g apricots dried, chopped; 400 ml stock vegetable; 80 g pistachios chopped

Recipe Disclaimer

Tap for method

Ingredients (7)

2	shallots — sliced
20 g	butter — clarified
80 g	vermicelli
100 g	chickpeas — cooked
80 g	apricots — dried, chopped
400 ml	stock — vegetable
80 g	pistachios — chopped

Tap for ingredients

Method:

In a saucepan, sauté the shallots in the butter for 2 minutes on a medium heat.
Add the vermicelli and, continually stirring cook until golden, keeping an eye on it because this happens pretty quickly.
Add the chickpeas, the apricots and the rice, making sure the rice is well coated with the butter.
Pour in the stock and bring to the boil.
Reduce to a simmer, season and cover with a lid.
Cook on a low heat for 15-20 minutes, without stirring.
Have a look from time to time to see if you need to add a little more liquid.

When the rice is cooked, add the pistachios and turn off the heat.
Cover the saucepan with a clean cloth and replace the lid.
Allow to rest for 15-20 minutes – this will allow the rice to cook further while becoming lovely and fluffy.