Rate this recipe
4.3/5
(3 Votes)
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.
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