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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
1. Toss all of the ingredients together in the baking dish for the rice, cover and start cooking.
2. On a separate baking sheet, spread out the garbanzo beans and start roasting.
3. Once there are about 10-15 minutes left for the rice, start to sear the brussels sprouts. When they are done, toss with the dukkah spice and serve on top of the rice with the beans.
Golden threads of saffron gently enhance this easy to pop in the oven dish of baked rice. Onions, celery and carrots give a veggie boost, while cinnamon and cardamom add extra allure. Meanwhile the pistachios & apricots are all about the pizzaz. Feel free to substitute chopped almonds or golden raisins instead. Also, skip the butter to make this vegan.
Smoked paprika livens up garbanozos. Cook until crisp but the insides are still a bit soft.
My original plan was to add honey and lemon to this mix, but after giving the brussels sprouts a dark singe and a generous sprinkle of the dukkah, I tasted a bite and then another and another until I reminded myself that I was cooking for my family. So, clearly the extra ingredients were completely unnecessary! The nut-spice mixture dukkah can be found at speciality stores or blended up from scratch in your food processor. When I made it before I used Heidi Swanson’s recipe. My Auntie Amy gave me a batch she made and I have been treasuring and nursing it through many meals, but the remaining tablespoons may enjoy more time with their new BFF: brussels sprouts.
