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

By BlueSchmoo

From Quick Vegetarian Pleasures

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

Details

Servings 3
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

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.