Basmati Rice Pilaf with Prosciutto, Garbanzo Beans and Orzo
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 322
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 48
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 14
- Cholesterol
- 13
- Sodium
- 607
- Total: 45 min
- Active: 25 min
Ingredients
2 tablespoons extra-virgin olive oil
4 ounces sliced prosciutto, roughly chopped
1/4 cup 1/4-inch-diced carrot
1/4 cup 1/4-inch-diced red and green bell peppers, seeded and membrane removed
1 small onion, cut into 1/4-inch dice
1 cup orzo pasta
1 cup basmati rice
3 cups low-sodium chicken broth
Juice of 1/2 a lemon
1 cup canned garbanzo beans, drained and rinsed
1 bay leaf
Kosher salt and freshly cracked black pepper
1/4 cup sliced scallions
2 tablespoons torn fresh basil leaves
2 tablespoons torn fresh mint leaves
Directions
- Bring the oil to medium-high heat in a medium, heavy-bottomed pot with a tightly fitting lid. Add the prosciutto and crisp until it is lightly golden and the fat renders, about 1 minute. Add the carrots, peppers and onions and cook until softened, about 3 minutes. Stir in the orzo and rice. Toast until the grains are all evenly coated with oil, about 3 minutes.
- Pour the broth and lemon juice into the same pot. Bring to a boil. Add the garbanzos and bay leaf and stir to combine. Cover, reduce the heat to medium-low and simmer until the orzo and rice are tender. Remove from the heat once the liquid is fully absorbed, 12 to 15 minutes.
- Let the pilaf stand, covered, for 5 full minutes. Fluff with two forks, remove the bay leaf and season with salt and pepper. Stir in the scallions and serve garnished with the basil and mint leaves.