Garbanzos And Rice
|Water||2 Cup (32 tbs)|
|Uncooked brown rice||1⁄2 Cup (8 tbs)|
|Cooked garbanzo beans||1 1⁄2 Cup (24 tbs)|
|Garbanzo cooking liquid||1⁄2 Cup (8 tbs), reserve it|
|Chopped parsley||1 Tablespoon|
In saucepan, bring two cups of water to a boil; add one teaspoon salt and slowly stir in rice.
Cover saucepan and cook over low heat for 20 to 25 minutes, stirring occasionally.
Remove from heat and turn the undrained rice into an oiled, one and one half quart casserole.
Add the chickpeas and honey; mix together.
Bake in a preheated oven, stirring occasionally, for 35 to 40 minutes or until rice is tender.
If liquid becomes absorbed while baking, add chickpea liquid to casserole.
Remove from oven, garnish with chopped parsley and serve immediately.
Serving size: Complete recipe
Calories 653 Calories from Fat 49
% Daily Value*
Total Fat 5 g8.3%
Saturated Fat 0.52 g2.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3225.1 mg134.4%
Total Carbohydrates 149 g49.6%
Dietary Fiber 17.5 g70.2%
Sugars 30.3 g
Protein 27 g53.7%
Vitamin A 25.3% Vitamin C 38.1%
Calcium 11% Iron 30.6%
*Based on a 2000 Calorie diet