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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a very easy yet very flavorful side dish that goes great with poultry and seafood. We love it and hope you do as well. Ingredients:
2/3 cup extra virgin olive oil |
1-1/3 cups coarsely chopped white onions |
1/2 cup dry white wine |
1/8 teaspoon crushed red pepper flakes |
4 cups chicken stock heated plus extra if needed |
2 cups cooked garbanzo beans |
1 cup peeled seeded and diced ripe tomatoes |
1 cinnamon stick |
1 bay leaf |
1 cup medium grain rice |
1/2 cup grated crumbled feta |
1/4 cup chopped fresh flat leaf parsley |
Directions:
1. In Dutch oven heat 1/3 cup oil and saute onions over medium heat stirring frequently 10 minutes.
2. Add wine and pepper flakes then cook 1 minute over high heat.
3. Add 2 cups stock, garbanzos, tomatoes, cinnamon, bay leaf and salt then bring to a boil.
4. Reduce heat to low then cover and simmer 10 minutes.
5. Add rice and remaining stock and bring to a boil.
6. Cover then reduce heat to low and simmer stirring often for 20 minutes.
7. Add more stock if needed.
8. Add remaining oil and cheese then taste and adjust seasonings.
9. Cover then remove from heat and let stand 5 minutes.
10. Discard cinnamon stick and bay leaf then sprinkle with parsley and serve.
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