| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
New, Vegtime6 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
md |
Yellow onion; chopped |
| 2 |
|
Cloves garlic; minced |
| 1 |
c |
Long-grain white rice or par-boiled rice |
| 1/2 |
c |
Orzo |
| 1/2 |
ts |
Salt; or to taste |
| 1/2 |
ts |
Freshly ground black pepper |
| 1/4 |
ts |
Ground turmeric |
| 2 1/2 |
c |
Water |
| 1 |
|
15 oz can chickpeas; rinsed & drained |
| 1/4 |
c |
Fresh parsley; chopped |
INSTRUCTIONS
Heat oil in medium saucepan. Add onion and garlic and cook, stirring, for
3-4 minutes. Stir in rice, orzo and seasonings; cook for 1 minute more over
low heat, stirring frequently. Stir in water and chickpeas; bring to a boil
(Add 1/4 cup additional water if using parboiled rice). Cover and cook for
15 minutes over low heat.
Remove from heat. Fluff rice; fold in parsley. Let stand for 10 minutes
beefore serving.
NOTES : Helpful Hint: Orzo is also called rosa marina. Look for orzo in
the pasta section of supermarkets, specialty stores and natural food
stores.
Recipe by: February 1997 Vegetarian Times
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