Vegetarian chickpea (garbanzo bean) and lemon rice is a considerable straightforward one-skillet side dish that is new and splendid with a little lemon get-up-and-go, stuffed with high protein chickpeas and healthy dark colored rice.
You are simply going to adore this simple peasy little vegetarian chickpea (garbanzo bean) lemon rice side dish since it just takes around 30 minutes to prepare. You can utilize one pot, so tidy up is a snap. It just has 9 fixings and 2 of these fixings are promptly close by water and salt and pepper. It is simple on the wallet and it utilizes just a bunch of promptly open wash room rack things. Veggie lover chickpea lemon rice is joyfully without gluten, egg free and dairy free.
New lemons are totally the best and I simply love the amazing way great it make my kitchen smell. Did you realize that you can solidify lemons? So on the off chance that you get yourself a major lemon deal or unfit to experience an immense pack before they begin to corrupt, simply solidify your lemons entire in a sealable plastic baggie in the cooler. They will keep for about a month in the cooler and in the event that you need lemon pizzazz simply get-up-and-go them while they are solidified and on the off chance that you need the juice simply placed them in a bowl of water for around 15 minutes to diminish or if need be microwave for a couple of moments. Solidified lemons are miles superior to flawed phony squeezable lemon that arrives in a plastic lemon press holder you find down the liquor isle of your market. You can stop limes also.
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Ingredients
- rice - 2 cups brown rice
- water - 2 and 1/4 cups
- Vegetable powder (gluten free) - 2 teaspoons (1 cube)- or you can use chicken powder if you do not need to be vegan
- olive oil - 1 tablespoon
- garlic - 2 cloves minced (or 1 teaspoon dried ground garlic)
- salt and pepper - to taste
- lemon zest - zest of 1and 1/2 lemon (~1and 1/2 tablespoon)
- garbanzo beans (chickpeas) - 15 ounces (~425 grams)
- parsley - garnish (2 tablespoons finely chopped)- optional
- In a medium pot with a lid, add washed brown rice, water and vegetable powder. Put on lid and bring to a boil. When the brown rice starts to boil, turn down heat to a low simmer and cook for about 30-40 minutes or until the rice in tender and all the liquid is absorbed. (By all means you can use white rice for this recipe as well. However the ratio for white rice is 1 cup rice for 1 cup water and cook for about 12-15 minutes or until all the liquid is absorbed) Turn off the burner.
- Remove lid from the rice pot and use fork to fluff rice. Create a well by clearing a little spot at the bottom of the rice pot. Place in olive oil and turn the stove burner on to medium heat and add the garlic and cook just until aromatic and then stir the rice and add salt and pepper to taste and toss until all of the grains of rice are glossy. Turn off the burner and add the lemon zest, garbanzo beans (chickpeas) and parsley into the rice and mix well.
- Serve Vegan Chickpea Lemon Rice while hot. Garnish with parsley and fresh lemon slices. Enjoy!
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