Mushroom, Chickpea & Broccoli Pilaf

This recipe is from a recipe book from my bookshelf called meals in minutes easy vegetarian. The mushroom broth here makes enough to use for this recipe as well as have some left over to use in other recipes as well. You can enjoy the pilaf as is, I personally I love having mine with some yogurt.

Mushroom, Chickpea & Broccoli Pilaf

Mushroom Stock:
Ingredients:
2 tbsp olive oil
2 large chopped yellow onions
1 1/2 pounds white button mushrooms (750 g), sliced
4 stalks celery, chopped
1 tsp peppercorns
2.5 L Water

Method:

1. In a large saucepan warm oil, add onion and saute until lightly browned (about 15 minutes).
2. Add mushrooms, celery, and peppercorns along with the 2.5 L of water.
3. Bring to a boil, reduce heat to a medium-low and simmer uncovered for 40 minutes.
4. Remove from heat and let stand for 1 hour before straining and pressing lightly on the solids to extract the liquid.
5. Discard the solids, reserve 2 1/2 cups and store the rest (can store in the refrigerator for up to 3 days or in the freezer for up to 2 months).

Pilaf:
Ingredients:
2 1/2 cup mushroom stock
2 tbsp salted butter
1 yellow onion, finely chopped
1 cup Basmati Rice
1 tbsp fresh thyme leaves
1/2 tsp salt, or to taste
1/2 tsp ground black pepper, or to taste
1 small head broccoli, cut into 1-inch florets
1 cup canned chickpeas
1/2 cup roasted cashews, coarsly chopped
pinch of red pepper flakes

Method:

1. Preheat the oven to 350 °C (or 180°F).
2. In a saucepan over medium heat, warm the stock until steaming.
3. In a separate heavy-bottomed, oven proof saucepan or a dutch oven melt butter, add the onion and saute until translucent (4-5 minutes).
4. Add the rice and stir until well coated with the butter, about 1 minute.
5. Pour in the hot broth, add thyme, 1/2 tsp salt, pepper, and bring to a boil.
6. Cover, put in the oven and bake for 35 minutes.
7. Remove from the oven, stir in the broccoli and chickpeas, cover, return to the oven and bake 10-15 minutes until the broccoli is tender.
8. Let stand for 5 minutes, uncover and fluff rice, transfer to dinner plates and sprinkle with the cashews and red pepper flakes and serve.