Middle Eastern Rice with Black Beans & Chick Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Just about the perfect dish. Flavor is great. Eat as main dish, filling in a burrito or as a side. We make this on sunday and eat it throughout the week. Ingredients:
1 tablespoon olive oil |
1 clove garlic, minced |
1 cup uncooked basmati rice |
2 teaspoons ground cumin |
2 teaspoons ground coriander |
1 teaspoon ground turmeric |
1 teaspoon ground cayenne pepper |
32 oz vegetable stock |
4 cups chick peas |
4 cups black beans |
3/4 cup chopped fresh cilantro (1 bunch) |
1 salt to taste |
1 ground 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.
3. Stir in rice, cumin, coriander, turmeric, and cayenne pepper.
4. Cook and stir 5 minutes, then pour in vegetable stock.
5. Bring to a boil. Reduce heat to low, cover, and simmer 30+ minutes or until liquid is absorbed. The original recipe called for 20 minutes but I have found that it takes quite a bit longer.
6. Drain and rinse Chick Peas and black beans.
7. Gently mix garbanzo beans, black beans, cilantro into the cooked rice. Season with salt and pepper.
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