STUNNING SPANISH RICE WITH GARBANZO BEANS & PEAS
Steps:
- Add 1 jar or can (280 g / 10 oz) of cooked chickpeas into a sieve and rinse under cold running water, finely mince 4 cloves of garlic and finely dice 1/2 of an onion
- Heat a large fry pan with a medium-high heat and add in a generous 2 tbsp of extra virgin olive oil, after 1 minute add in the diced onions and minced garlic, mix with the olive oil, after 3 minutes add in a generous 1/2 tsp of sweet smoked paprika and a 1/4 tsp of saffron threads, quickly mix it all together, then add in 1 cup of round rice, the drained chickpeas, 1/4 cup of frozen peas and season with sea salt & black pepper, mix it all together until well combined, then add in 3 cups of vegetable broth, give it a quick mix and simmer on a medium-high heat
- About 12 minutes after adding the broth into the pan and much of it has incorporated into the rice, lower the fire to a low-medium heat and simmer for 2 to 3 minutes or until all the broth has been incorporated into the rice, remove the pan from the heat and transfer into serving dishes, enjoy!
GARBANZO BEANS 'N' RICE
I love to use fresh vegetables from my garden in this delicious dish. My whole family loves the recipe.-Michele Ridenour, Oswego, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the tomatoes, zucchini and oregano. Cover and cook for 4-6 minutes or until zucchini is crisp-tender, stirring occasionally., Add the beans, salt and pepper; cook and stir until heated through. Serve over rice. Sprinkle with cheese.
Nutrition Facts :
SHERRIED BLACK BEANS WITH SAFFRON RICE
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Clean the beans, removing all stones or chaff. Rinse them well. In a pot large enough to hold the beans plus water to cover, let them soak, overnight.
- In a medium size saucepan, over medium heat, saute the salt pork just until it begins to brown. Add the onions and chiles and continue to cook until soft, about 5 to 7 minutes. Add the garlic and continue to cook, about 1 to 2 minutes.
- Drain the beans and add fresh water to cover them. Add the contents of the saucepan to the pot of beans. Bring to a boil, then reduce the heat. Simmer, covered, for 1 1/2 hours. Add the salt and simmer, uncovered, for about 30 minutes, or until tender. Watch the beans carefully, and stir once or twice to be sure they do not stick to the bottom of the pan.
- Remove 1 cup of the beans, place them in a blender, and blend until smooth. Stir them back into the pot along with the sherry. Add freshly ground black pepper, and serve with Saffron Rice.
- Heat the oil in a medium size saucepan, over a medium heat. Add the rice and onion and stir until the grains are coated with oil and the onion is turning translucent. Do not allow the rice to brown. Stir in the salt and saffron, and slowly pour in the water. Cover tightly, and cook over low heat until all the liquid has been absorbed and the rice is tender, about 20 minutes.
- Set aside, covered, for 5 minutes. Before serving, stir well to make sure the saffron is well mixed throughout the rice.
GARBANZO BEANS AND SAFFRON RICE
Steps:
- Drain the liquid from the garbanzo beans. Combine all ingredients in a large frying or saute pan. Cook until heated through. Meanwhile prepare rice according to package directions. If cooking basmati rice add saffron when cooking rice. Serve tomato and beans over the rice.
SAFFRON RICE WITH PEAS AND GARBANZO BEANS
Categories Rice Vegetable Side High Fiber Saffron Chickpea Pea Summer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 8
Steps:
- Cook fresh peas in medium saucepan of boiling salted water until tender, about 5 minutes. Drain and reserve. If using thawed peas, set aside.
- Place rice in sieve. Rinse rice under cold running water until water runs clear. Drain. Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 8 minutes. Add rice; stir 1 minute. Add broth, salt and saffron; bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Stir peas and garbanzo beans into rice. Cover and let stand 5 minutes. Transfer to bowl and serve.
SPICY BEANS 'N' RICE
Savory Cajun flavor zips up this quick skillet dish that's loaded with beans, tomatoes, rice and seasonings. "It's delicious served with corn bread muffins," notes Ranae Jones from Fort Rucker, Alabama.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a nonstick skillet, saute green pepper and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the stewed tomatoes, tomato sauce, Italian seasoning, cayenne and fennel seed. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Stir in the beans. Cover and simmer 5-10 minutes longer or until beans are heated through. Serve with rice.,
Nutrition Facts : Calories 298 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 888mg sodium, Carbohydrate 59g carbohydrate (0 sugars, Fiber 10g fiber), Protein 14g protein.
TEX-MEX BLACK BEANS & SAFFRON RICE
After tasting this at a neighbor's Super Bowl party one year, I quickly scribbled down the recipe. This is a fairly simple dish to throw together and is a great accompaniment to Tex-Mex style dishes, although this isn't pretending to be any sort of authentic dish from any one particular region. I have made it many times over the years and this is a great dish for a potluck. Mahatma saffron rice comes in shiny yellow foil tubes in the rice section of your grocery store. I usually follow the microwave instructions for preparing the rice. I serve this as a side dish, but I think a Vegetarian who eats dairy would be able to enjoy this as a meal as well.
Provided by HeatherFeather
Categories Black Beans
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Prepare the saffron rice according to the package directions,using the amount of oil/butter and water as indicated on the package (I usually use olive oil).
- While the rice is cooking, rinse& drain the black beans in a mesh strainer to remove all the sludgey canning liquid and dump them into a small saucepan.
- Pour the entire contents of the diced tomatoes w/chili peppers,liquid and all,into the same pan with the beans and stir to combine.
- Cover the saucepan with lid,turn on the heat to low, and let bean mixture heat while the rice cooks, stirring occasionally- it should be ready when the rice is done.
- When the rice is fully cooked, pour it into a deep, medium sized casserole dish.
- Pour bean mixture into the center of the rice, leaving a border of the yellow rice peeking out arounds the sides.
- Place the sour cream in the center of the bean mixture in a dollop as a garnish (you can use more if you like).
- Sprinkle shredded Cheddar cheese over the top of the sour cream and over the beans.
- Sprinkle with cilantro leaves (optional) if you like and serve immediately.
- NOTE: If you don't have access to canned diced tomatoes with chilis, then you can substitute an equal amount of chunky salsa, if you like.
- You may wish to provide a bowl of additional sour cream as well as a bowl of more cheese for guests to add extra to each serving, but it isn't necessary.
POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)
This is my take on a super-comforting Cuban meal my dad has made for years. It is a great way to use pantry ingredients and can be served with white rice for an even heartier option. Don't be afraid to make a big batch -- the sweet and smoky flavors get better the next day!
Provided by Gabriela Rodiles
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
- Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.
GARBANZO STIR-FRY
This garbanzo bean and veggie stir-fry is great because you can add as many or as few ingredients as you like.
Provided by JDS
Categories Main Dish Recipes Stir-Fry
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Stir in oregano, basil, garlic, and pepper. Add the garbanzo beans and zucchini, stirring well to coat with oil and herbs. Cook, covered, for 10 minutes, stirring occasionally.
- Stir in mushrooms and cilantro, and cook until tender, stirring occasionally. Place the chopped tomato on top of the mixture. Cover, and let the tomatoes steam for a few minutes, but don't let them get mushy. Serve immediately.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.2 g, Fat 7.7 g, Fiber 4.7 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 216 mg, Sugar 2.3 g
CHICKPEAS AND RICE
This is a recipe that I got from a vegetarian cookbook and made a few modifications to. We have fallen for this dish and now make it a few times a month. My two year old also loves it. We tried it out on some non-vegetarians and they all loved it.
Provided by jkworth
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook water, rice, thyme, and bay leaf and set aside.
- Heat olive oil and half of the butter in a skillet and then add chickpeas.
- When chickpeas start to lightly brown (about 5 mins) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes.
- Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes.
- Remove from heat and mix rice and chickpeas together until rice is a golden color.
- Mix in remaining butter (cubed) and Parmesan cheese.
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