Rice w/Chick-peas, Herbs and Sun Dried tomatoes

From Quick Vegetarian Pleasures

Photo by BlueSchmoo

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

3

servings

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

3

servings

Ingredients

  • 2

    Tbsp Unsalted Butter

  • 1

    Tbsp Olive Oil

  • 2

    Cups Freshly cooked chickpeas or 1 - 15 oz. Can rinsed and drained

  • 1 1/2

    Tbsp Chopped drained sun-dried tomatoes packed in oil (see note)

  • 1/3

    Cup minced fresh parsley

  • 2 1/2 to 3

    Cups cooked brown or white rice

  • 1

    tsp minced fresh basil or 1/4 tsp dried

  • 1/4

    tsp dried oregano

  • Salt to taste

  • Freshly ground black pepper to taste

  • 1/4

    Cup grated parmesan

Directions

1. Heat 1 Tbsp of butter with the olive oil in a large skillet over medium heat, Add the chickpeas, sun-dried tomatoes and parsley and cook 3 minutes. 2. Add the rice, basil, oregano, salt and pepper and toss well. Sprinkle on 2 Tbsp water. Cook tossing frequently, until the rice is hot, about 10 minutes. 3. Cut remaining 1 Tbsp butter into bits and mix into the rice. Sprinkle on the Parmesan cheese, toss and serve. NOTE: If you do not have Sun-dried tomatoes on hand, try substituting one seeded and minced medium tomato.

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