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Ingredients
- 3 cups (750 ml) basmati rice, cooked
- 2 tomatoes, seeded and diced
- 1 cup (250 ml) frozen green peas
- 2 cloves garlic, chopped
- 1 tbsp (15 ml) fresh ginger, chopped
- 1/4 cup (60 ml) sodium-reduced chicken broth
- 1/2 tsp (2 ml) ground cumin
- 1/2 tsp (2 ml) ground cinnamon
- 1/3 cup (80 ml) raisins
- 1 can (19 oz – 540 ml) chickpeas, rinsed
- 1-1/2 cups (375 ml) Canadian Gouda, diced
- Fresh mint or parsley
Details
Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from canadianliving.com
Preparation
Step 1
Preheat grill to medium heat.
Place two large squares of aluminum foil on work surface. Cover with parchment paper.
In a bowl, mix rice with all ingredients except Gouda and mint.
Transfer mixture onto parchment paper.
Cover with another square of aluminum foil and seal the sides tightly.
Cook on grill for 10–15 minutes.
Open up papillote, garnish with Gouda and mint, and serve immediately.
Makes 4 servings.
Additional information :
Cheese alternatives: Canadian Cheddar, Mozzarella, Havarti.
Source : Dairy Farmers of Canada
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