steamed basmati rice with orzo and chickpeas

Rice with toasted pasta is a Middle Eastern classic. Simple to do, a more interesting side dish than plain steamed rice and, with the addition of chickpeas, it turns a bowl of rice into a complete protein. Great for vegetarians and everyone else. I’m making this dish as part of my menu for Parasha Noach.

Ingredients:

• 1 ¼ cup basmati rice

• 1 small yellow onion, minced

• 3 tablespoons orzo

• 2 tablespoons extra virgin olive oil

• 1 teaspoon salt

• 1/3 cup cooked (or canned) chickpeas—more or less to taste

• 1 tablespoon butter (optional)

  Method:

• Rinse rice several times in cold water to wash away excess starch. In a medium saucepan, warm the oil and add the onion and cook, stirring occasionally, until the onion has become translucent and is beginning to change color.

• While the onion is cooking, put 2 ½ cups of water to boil in a separate pot or a kettle.

• Add the orzo to the onion and cook ,stirring, until the orzo is toasted to a golden brown. Add the rice, the salt, the chickpeas, and the boiling water to the onion/orzo mixture. Stir it briefly and cover the pot. Cook the rice over a very low heat for 15 minutes. Don’t remove the cover while cooking. Remove the pot from the heat after 15 minutes. Quickly remove the cover, add the butter if using, and re-cover the pot, losing as little steam as possible. Allow the rice to rest for 15—30 minutes, then remove the cover and fluff with a fork before serving.