This grain-and-bean duo makes a basic, hearty main dish. Some steamed broccoli or green beans and a colorful salad complete the meal.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Bring 3 cups water to a simmer in a large saucepan. Stir in the rice, cover, and simmer gently until the water is absorbed, about 35 minutes.
Step 2
Stir the remaining ingredients into the rice and cook until everything is heated through. Serve at once.
chickpeas
Step 3
Even those who aren’t keen on beans might make an exception for versatile, tasty chickpeas, a.k.a. garbanzos. Americans have come to appreciate them in popular Middle Eastern, Indian, and Mediterranean dishes (such as hummus). If they have a drawback, it’s their long cooking time—up to three hours. In this case, the canned version has a definite advantage.
Step 4
Mashed and seasoned, chickpeas make an excellent sandwich spread (see Chickpea Spread, page 239).
Step 5
Pureed, they thicken hearty vegetable soups and make a good base for dips (see Hummus, page 229).
Step 6
Chickpeas are delicious in green salads, or as the main ingredient in heartier salads (see Chickpea Salad with Roasted Peppers and Chickpea and Tomato Salad, page 42).
nutrition information
Step 7
Calories: 238
Step 8
Total Fat: 1g
Step 9
Protein: 8g
Step 10
Carbohydrate: 47g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 224mg
