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Brown Rice With Chickpeas And Garden Vegetables

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Ingredients
  Asparagus spears 1⁄2 Pound
  Olive oil 2 Teaspoon
  Chopped onion 1 Cup (16 tbs)
  Sliced zucchini 1 Cup (16 tbs)
  Shredded carrot 1 Cup (16 tbs)
  Garlic 3 Clove (15 gm), minced
  Bottled minced garlic 1 Tablespoon
  Vegetable broth 1 1⁄3 Cup (21.33 tbs), canned
  Instant brown rice 1 Cup (16 tbs), uncooked
  Dried italian seasoning 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Chopped plum tomatoes 3⁄4 Cup (12 tbs)
  Canned chickpeas 15 Ounce, drained (1 Can Also Called Garbanzo Beans)
  Grated fresh parmesan cheese 1 Ounce (1/4 Cup)
Directions

1. Snap off tough ends of asparagus, and cut asparagus into 1-inch pieces. Heat oil in a large saucepan over medium-high heat. Add asparagus, onion, and next 3 ingredients, saute 5 minutes. Add broth, and bring to a boil. Stir in rice and next
3 ingredients.
2. Cover, reduce heat, and simmer 10 minutes. Let stand, covered, 5 minutes or until liquid is absorbed.
3. Add tomatoes and chickpeas, toss gently. Sprinkle with cheese.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Vegetable

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