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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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