Home » Mushroom and Chickpea Pilaf (Pilafi me Manitaria kai Revithia)

Mushroom and Chickpea Pilaf (Pilafi me Manitaria kai Revithia)

Written by Published on Updated on November 18, 2022 in Uncategorized

Hi there, I enjoy making Pilaf dishes as much as I love making Pasta dishes.  This specific Pilaf recipe has mushrooms which I just adore, (but my poor hubby doesn’t really enjoy eating mushrooms) and of course chickpeas.  So, for him I make it plain, and from there he loves adding yogurt.  Me not so much 🙁

Anyway, I found this recipe a few years ago, and to be honest I am not sure of it’s origin, but one thing I am sure of it’s not Greek.  I look at some of my fellow bloggers Rice recipes ufff, I don’t know which one I want to jump in and eat first!!!  they look so amazing with so many different variations.  Just wonderful!!! 🙂

Back to this recipe, it basically calls for Basmati rice, but I use any rice I have in the food pantry,  and today the only kind I had was normal short grain rice, this Pilaf is quick to make, and so good to eat.  🙂

MUSHROOM AND CHICKPEA PILAF (PILAFI ME MANITARIA KAI REVITHIA)

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Ingredients
  

  • 500 grams Rice
  • 1 box Mushrooms
  • 1 Large Onion chopped
  • 250 grams boiled Chickpeas
  • 1 litre Chicken Broth
  • Salt
  • 1 tablespoon Olive Oil
  • 1 tablespoon butter

Instructions
 

  • Dice mushrooms into slices.
  • In a small sauce pan boil Chickpeas.
  • I personally prefer to make my own Chicken broth instead of ready made. All that is needed is to boil any chicken parts you have in your refrigerator. Add Olive Oil
  • In a large sauce pan add in the butter to melt. Once the butter has melted add in the onion and the rice. Stir for a few minutes and then add in the chicken broth.
  • Add in Chickpeas, Mushrooms and stir. Let simmer for about 20 minutes and until the chicken broth has been completely absorbed. Stir every so often so that the rice does not stick to the bottom of the sauce pan.

Tags

Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece. My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural. In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it. Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits. So, come along with me on this adventure, and I hope you enjoy my recipes. Sophie

17 Comments

  1. mistimaan
    August 8, 2017 at 4:43 pm  ·  Reply
    Very delicious recipe :)
  2. foodzesty
    August 8, 2017 at 4:53 pm  ·  Reply
    Megala I accidently deleted your comment Thank you very much!!! This compliment coming from you with those beautiful rice dishes you make is very special to me. Thank you :)
  3. olivesandfeta
    August 8, 2017 at 6:11 pm  ·  Reply
    I don't think there are many traditional dishes with mushrooms out there. Although chickpea and rice is a common dish in southern Greece they don't add mushroom. This recipe is way better with the mushrooms. ❣️❣️🌸🌸
    • foodzesty
      August 8, 2017 at 6:14 pm  ·  Reply
      I asked around to see if this rice recipe exists in Greece, but they told me what you just said... they all basically told me that revitheia is common but not mushrooms. :) It is good!!!
  4. Vero and Canito in the kitchen
    August 8, 2017 at 9:00 pm  ·  Reply
    It so interesting recipe and combination for me, to be honest! ☺️ I am big fan of chickpeas, however we mainly eat it as hummus or in salads 😉
  6. preppypinkpiglet
    August 9, 2017 at 8:59 am  ·  Reply
    So yum! And looks relatively simple to make 🙂😍😋
  7. Kip Walkin
    August 9, 2017 at 9:22 am  ·  Reply
    You made it seem so easy to cook.😄😄 I could just try it out one of these days.👍 Thanks for sharing.
    • foodzesty
      August 9, 2017 at 2:05 pm  ·  Reply
      Thank you so much...we all have passions. I read your blog your not half bad yourself!! :) Try the easy rice one if your up to it and if you need any help let me know. Sophie :)
  8. jyo
    August 13, 2017 at 4:13 pm  ·  Reply
    Wow... droolicious 😋
  9. foodzesty
    September 22, 2017 at 2:03 pm  ·  Reply
    Thank you!! Let me know how it turned out :)

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