2 Reviews
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kansasgirl on 3.31.2011
I loved this. It’s great when it’s cold out and would be good in the summer too. The lemon in this is wonderful.
Lemon Rice with Chickpeas and Pistachios
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Description
The combination of brown rice and chickpeas (garbanzo beans) creates a complete protein. All the amino acids of an animal protein but none of the fat or cholesterol. Adding the lemon juice after you’ve turned off the heat means this meal is also high in vitamin C.
Ingredients
- 1 Tablespoon Extra Virgin Olive Oil
- ½ whole Red Onion, Diced
- 1 clove Garlic, Minced
- 2 Tablespoons White Wine
- 2 cups Cooked Long Grain Brown Rice
- ½ cups Cooked Chickpeas (Garbanzo Beans)
- ¼ cups Shelled Pistachios
- 2 Tablespoons Parsley, Chopped
- 1 whole Lemon, Juiced (or Less, Depending On Taste)
- 1 teaspoon Lemon Zest (use An Organic Lemon)
- 2 pinches Salt
Preparation
Heat the oil in a frying pan on medium heat. Add the onion and garlic and saute for 5 minutes.
Add the wine and cook for 2 minutes more.
Add the cooked rice and chickpeas and cook until the rice and beans are warmed through. Turn the heat off and add the pistachios and parsley.
Zest the lemon and then juice it. Add the lemon juice and zest to the rice mix and stir.
Add salt to taste.
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