Vegetarian Lemon Rice With Artichokes and Chickpeas |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This recipe was inspired by RecipeZaar Lemon Chicken and Rice With Artichokes and RecipeZaar Baked Garlic Rice Pilaf. I think that it’s a nice vegetarian hybrid between the two. Ingredients:
1/4 cup olive oil |
1 medium onions or 1 large onion |
1 medium red bell peppers or 1 large red bell pepper |
6 garlic cloves, crushed |
2 cups brown basmati rice (not instant) or 2 cups rice, of your choice (not instant) |
1 lemons, juice of or 2 lemons, juice of |
3 cups vegetable broth or 3 cups chicken broth, if you prefer |
1 teaspoon salt |
1 teaspoon black pepper |
1 (14 ounce) can artichoke hearts, drained (cut into quarters if they don't come that way) |
2 (15 ounce) cans chickpeas, drained |
6 tablespoons parmesan cheese (if you prefer) |
Directions:
1. Heat olive oil in very large pan with a lid.
2. Add rice and sauté until golden brown.
3. Add onions and red bell pepper and sauté until soft and onions are translucent.
4. A couple of minutes before onions and red pepper are soft, add the garlic (I don’t know about you, but I do this to prevent the garlic from burning).
5. Stir in broth, lemon juice, salt and pepper; bring to a boil.
6. Cover and reduce heat; simmer for 40 minutes or until rice is tender.
7. Remove from heat; stir in artichokes and chickpeas.
8. Cover for about 5 minutes to make sure they get warm.
9. When serving, sprinkle with parmesan cheese.
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