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| 1 Tasse | rice |
| 2 Esslöffel | Butter; (or double amount) |
| 1 | Bayleaf |
| 1 | Garlic clove thinly sliced |
| 3 | Thyme sprigs; -=Or= |
| 1 Prise | thyme dried |
| 2 gross | Tomatoes; peeled; seeded and finely chopped |
| 1 1/2 Tasse | Cooked garbanzo beans |
| | salt |
| | pepper |
| 2 Tasse | water |
| | parsley chopped |
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Rinse The Rice, cover with hot water, and set aside. Heat the butter in a large pot and add the bay leaf, garlic and thyme. Add the tomatoes and cook over medium heat, stirring frequently. Add the garbanzo beans and cook until thickened, about 20 minutes. Drain the rice. Add the water to the tomatoes and garbanzo beans and add the salt and pepper. Bring to a boil, stir in the rice, cover and cook until the liquid is absorbed, about 7 minutes. Remove from the heat, cover the pilaf with a clean cloth, cover with the pot lid and let stand for 30 minutes. Fluff with a fork and serve garnished with parsley.
Deborah Madison - Prodigy Guest Chefs Cookbook
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