By Anna Hein and Valerie Lawrence
Bring a flavor-filled, easy-to-prepare dish to your Thanksgiving table this year. Palouse Pilaf invites Vandal spirit to your holiday gathering with the U of I colors. This side dish marries the delicate, savory taste of *garbanzo beans with the sweet-tart taste of cranberries. Your guests will appreciate the eye appeal as much as the unique flavor of this dish. Palouse Pilaf is vegetarian and vegan-friendly.
* Idaho grows 65,000 acres of Garbanzo beans, many of them along the Palouse
- Yield: 10
- Portion 1/2 cup
- 3 cups cooked Basmati rice
- 1 small red bell pepper
- 1 can (15.5 oz) garbanzo beans, rinsed.
- 1 can (3.8 oz) sliced black olives
- 3 Tbsp. pumpkin seeds
- 3 Tbsp. dried cranberries
- 2 Tbsp. fresh sage, finely chopped
- 2 Tbsp balsamic vinegar
- 2 Tbsp cranberry sauce
- 5 Tbsp olive oil
- 1 Tbsp brown sugar
- Pinch of salt
- When cooled, toss cooked rice with chopped bell pepper, garbanzo beans, olives, pumpkin seeds, dried cranberries, and sage.
- Make vinaigrette by mixing vinegar, cranberry sauce, olive oil, brown sugar and salt.
- Combine with Pilaf. Garnish with sage if desired.