Rice with Chick Peas and Herbs
2 T unsalted butter
1 T olive oil
1 15 oz. can of chick-peas rinsed and drained (You may cook fresh chick-peas
if you prefer.)
1 medium tomato, seeded and minced
1/3 cup fresh parsley, minced
2 ½ to 3 cups cold cooked brown rice
1 tsp. fresh basil, minced or ¼ tsp. dried
¼ tsp. dried oregano
salt and pepper to taste
1/4 cup Parmesan cheese, grated.
In a large skillet, heat 1 T butter with the olive oil over medium heat.
Add chick-peas, tomato and parley. Cook for 3 minutes. Add rice,
basil, oregano, salt and pepper and toss well. Sprinkle with about
2 T water. Cook until the rice is hot, tossing frequently. Mix
the rest of the butter into the mixture. Sprinkle with grated cheese
and toss. Serves 3.
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