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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a recipe that I got from a vegetarian cookbook and made a few modifications to. We have fallen for this dish and now make it a few times a month. My two year old also loves it. We tried it out on some non-vegetarians and they all loved it. Ingredients:
1 (15 ounce) can chickpeas |
2 tablespoons butter |
2 tablespoons olive oil |
1/3 cup parsley |
2 tablespoons sun-dried tomatoes packed in oil |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 teaspoon salt |
1 teaspoon pepper |
1/3 cup parmesan cheese |
1 teaspoon dried thyme |
1 bay leaf |
1 cup basmati rice (uncooked) |
2 cups water |
Directions:
1. Cook water, rice, thyme, and bay leaf and set aside.
2. Heat olive oil and half of the butter in a skillet and then add chickpeas.
3. When chickpeas start to lightly brown (about 5 mins) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes.
4. Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes.
5. Remove from heat and mix rice and chickpeas together until rice is a golden color.
6. Mix in remaining butter (cubed) and Parmesan cheese.
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