Saturday, March 5, 2011

Middle Eastern Rice with Black Beans & Chickpeas

My friend Kristi found this recipe on the All Recipes site.  It is great website to search for recipes.  This is a nice one-pot dish.  It calls for several spices that may seem intimidating but once you try them you'll probably go looking for more recipes to use them in!  You can find All Recipes' original recipe here.  I cut the recipe in half and adjusted some of the ingredients.  I also thought it was even better the next day.

I have another little tip for you too.  I don't frequently buy fresh parsley because once I use it for a recipe the rest goes bad before I can use it again.  Solution: I found these tubes in the organic section of the produce area that have 3 bunches of chopped parsley in one tube.  You just squeeze out the amount you need and put the rest in the fridge.  It worked great and doesn't cost much more than the fresh parsley especially considering that you don't have to do the chopping and there is no waste!  They also had other herbs, ginger, and chili peppers.  A real find!

Middle Eastern Rice with Black Beans and Chickpeas

1lb ground turkey, browned
1T olive oil
1 clove garlic, minced
1c instant brown rice
1t ground cumin
1t ground coriander
1/2 t ground turmeric
1/4t ground cayenne pepper
1c chicken broth
1 can black beans, drained and rinsed
1 can chickpeas, drained and rinsed
1T chopped parsley
salt and pepper

Heat olive oil in a large saucepan over med heat.  Stir in garlic and cook 1 min.  Stir in rice and spices and cook for 5 mins.  Add broth, bring to a boil and cook for 10 mins.  Add cooked turkey, beans, and parsley to rice.  Cook for 5 more mins and add salt & pepper to taste.

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