Basmati Rice, Chickpeas & Toasted Almonds |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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The age-old combination of rice and beans takes on a bit of an Indian flair. If you can’t find basmati rice, substitute Texmati, jasmine, or any long-grain rice. From Berkeley Wellness. Ingredients:
2 teaspoons olive oil |
1 large onion, finely chopped |
3 garlic cloves, finely chopped |
1 large red bell pepper, cut into 1/2-inch pieces |
1 cup basmati rice |
2 cups water |
1 1/2 teaspoons grated lemon zest |
1/2 teaspoon salt |
1 (19 ounce) can chickpeas, rinsed and drained |
1/3 cup chopped cilantro |
1/4 cup sliced almonds, toasted |
Directions:
1. In a medium nonstick saucepan, heat the oil over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion is soft, about 7 minutes.
2. Add the bell pepper and rice, stirring to coat. Stir in the water, lemon zest and salt; bring to a boil. Reduce to a simmer, cover and cook until the rice is tender, about 15 minutes.
3. Stir in the chickpeas and cook until heated through, about 3 minutes. Stir in the cilantro and toasted almonds at serving time.
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