This recipe
actually is vegetarian, it’s
just that I don’t like artichoke hearts all that much, and had some leftover
chicken, so I added it when I cooked. And I added some vegetables that weren’t
called for, and when I make it again, I will probably add more veggies. So, here is my attempt at a recipe, based on Spanish Chickpeas and Rice from budgetbytes.com, with some additions.
Ingredients
|
Equipment
|
2 Tbsp olive oil
2 cloves garlic
|
Knife
Cutting
board
|
½ Tbsp Hungarian or smoked paprika
1 tsp cumin
½ tsp oregano
¼ tsp cayenne pepper
Freshly cracked black pepper
|
Measuring
spoons
Garlic
press
Large
skillet & spoon to stir
Bowl
with lid for leftovers
|
1 yellow onion (diced)
2 stalks celery (chopped)
2 carrots (diced)
1 cup uncooked long grain white rice
|
|
2 C chopped fresh greens
1 15oz. can diced tomatoes
1 15oz. can quartered artichoke hearts
1 19oz. can chickpeas (drained)
1.5 cups vegetable broth
½ tsp salt (or to taste)
|
|
1 fresh lemon
10-12 kalamata olives
Fresh parsley or cilantro to garnish
|
|
Mince or
press the garlic & add it to the skillet with the olive oil. Cook over low
heat until garlic is soft and fragrant (2 minutes). Add herbs and spices and
sauté 1 minute longer. Add onion and stir. Add celery, carrots, and any other
chopped veggies (zucchini, summer squash, eggplant . . .) When onion is
translucent (5 minutes), add uncooked rice and stir, sautéing about 2 minutes.
Add greens,
diced tomatoes, artichoke hearts, chickpeas and vegetable broth. Add salt if
necessary. Place lid on skillet & bring to a boil. Turn down heat and
simmer 20 minutes. (Make sure the pot simmers the entire time.)
Remove pot
from heat and let sit, covered, 5 minutes. Slice the lemon into wedges &
pit & slice the olives. Remove lid, add olives and fluff rice with a fork. Garnish
with herbs if you like.
Squeeze
fresh lemon juice over each serving.
Makes 4 servings of about 1 1/2 cups.
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