Middle Eastern Rice With Black Beans and Chickpeas |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
Ingredients:
1 tablespoon olive oil |
1 garlic clove, minced |
1 cup uncooked basmati rice |
2 teaspoons ground cumin |
2 teaspoons ground coriander |
1 teaspoon ground turmeric |
1 teaspoon ground cayenne pepper (to taste) |
1 quart chicken stock |
1 1/2 lbs ground turkey |
2 (15 ounce) cans garbanzo beans, drained and rinsed |
2 (15 ounce) cans black beans, drained and rinsed |
1 bunch chopped fresh cilantro (optional) |
1 bunch chopped fresh parsley (optional) |
1/4 cup pine nuts (optional) |
salt, to taste |
black pepper, to taste |
Directions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
3. Cook the ground turkey in a skillet over medium heat until evenly brown.
4. Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice.
5. Season with salt and pepper, to taste.
|
|