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.