Fonio Pilaf with Beets and Chickpeas
Fonio—a recently rediscovered ancient, gluten-free grain with superfood properties—shines in this hearty dish.
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Ingredients
- 3/4 cup Yolélé Fonio
- 3/4 cup apple juice
- 3/4 cup vegetable broth
- 2 tsp. Whole Spice Za-atar spice mix
- 3 large golden beets, peeled & cut into 1/2-inch dice
- 1 cup organic chickpeas, drained & rinsed
- 2 Tbs. O Blood Orange Olive Oil
- 2 tsp. sherry vinegar
- 1/3 cup chopped fresh mint leaves
- 1/4 cup chopped scallion tops
- Salt & pepper to taste
Preparation
- In medium saucepan, combine Fonio, apple juice, vegetable broth, and Za-atar spice mix. Bring to a boil, stir briefly, reduce to a simmer, and cook 1 minute. Remove from heat and let sit covered, 5 minutes, then fluff with a fork.
- Steam beets over simmering water, 8–10 minutes, until tender but still firm.
- In large bowl, combine Fonio, beets, and chickpeas. Drizzle with olive oil and vinegar, and add mint leaves, scallion tops, salt, and pepper. Toss lightly with fork to combine. Serve at room temperature.
Nutrition Information
- Calories 180
- Carbohydrate Content 29 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 2 g
- Protein Content 4 g
- Saturated Fat Content 0.5 g
- Sodium Content 150 mg
- Sugar Content 5 g