As I lamented over this medically-induced “sentence’, I realized the only thing to do is adapt – to find alternate recipes using whole grains, whole wheat, etc.
(Is there such a thing as whole wheat phyllo dough? If so, please let me know!)
The recipe I’m sharing does not include one “white” ingredient; in fact, it sounds like one my doctor would have suggested. It boasts chickpeas, tahini, sesame seeds, and brown rice. Nothing bad here!
(Perhaps now, someone can conjure-up a real Armenian word for “brown rice”?)
As I discover more recipes – or convert those already in our repertoire, I’ll post them just for you!
|Creamy Chickpea and Brown Rice Pie (Photo from Diana Herrington)|
Creamy Chickpea and Brown Rice Pie
Serves 4 to 6
(Recipe adapted from Diana Herrington, http://realfoodforlife.com)
Creamy Chickpea Pie Filling Ingredients:
1 onion, chopped
1 small garlic clove, minced
¼ cup chopped parsley, optional
1 tsp. cumin
1 tsp. ground coriander
1 -15 oz. can chickpeas, drained, and rinsed
¼ cup Tahini (sesame seed paste)
Salt and pepper to taste
|Filling Steps #1 and 2|
2. Add chickpeas and Tahini. Mix together, adding a little water, if necessary, to achieve a creamy, sauce-like consistency. Stir and simmer for 1 to 2 minutes. Add salt and pepper to taste. Set aside.
Brown Rice Pie Shell Ingredients:
2 Tbsp. sesame seeds
1 cup cooked short grain brown rice** (cooked according to package directions)
2 Tbsp. fine chickpea flour
1/4 to 1/2 cup water
(** I used Uncle Ben's parboiled long-grain brown rice, and it worked well.)
|Shell Step #1|
2. In a mixing bowl, place cooked brown rice and chickpea flour. Add water, a little at a time. Gently mash with a fork to create a sticky dough-like mixture. (NOTE: Do not add water all at once!)
|Shell Step #3|
3. Place rice mixture in pie pan. With wet fingers, press rice mixture to create a ‘crust’.
4. Spoon in chickpea filling, spreading evenly.
Serve with a tossed salad.