Recipe - Garbanzo Tomato Pilaf

1 cup Rice
2 tablespoon Butter; (or double amount)
1 Bay leaf
1 Garlic clove; thinly cut or sliced up
3 Thyme sprigs; =OR=
1 pn Dried Thyme
2 lg Tomatoes; peeled; seeded and
finely chopped
1 One half cup Cooked garbanzo beans
Salt and pepper; to taste
2 cup Water
Chopped parsley

RINSE THE RICE, cover with hot water, and set aside. Heat the butter in a
large pot and add the bay leaf, garlic and thyme. Add the tomatoes and cook
over medium heat, stirring frequently. Add the garbanzo beans and cook
until thickened, about 20 minutes. Drain the rice. Add the water to the
tomatoes and garbanzo beans and add the salt and pepper. Bring to a boil,
stir in the rice, cover and cook until the liquid is absorbed, about 7
minutes. Remove from the heat, cover the pilaf with a clean cloth, cover
with the pot lid and let stand for 30 minutes. Fluff with a fork and serve
garnished with parsley.

DEBORAH MADISON PRODIGY GUEST CHEFS COOKBOOK
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on May 15,
1998