Healthy Recipe of the Month
Basmati Rice, Chick-Peas & Toasted Almonds
The age-old combination of rice and beans takes on a bit of an Indian flavor here with the use of basmati rice (an aromatic rice grown primarily in India) and chick-peas, another ingredient common to Indian cuisine. If you can't find basmati rice, substitute Texmati, jasmine, or any long-grain rice.
- 2 teaspoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 large red bell pepper, cut into Half-inch pieces
- 1 cup basmati rice
- 2 cups water
- 1 1/2 teaspoons grated lemon zest
- 1/2 teaspoon salt
- 1 can (19 ounces) chick-peas, rinsed and drained
- 1/3 cup chopped cilantro
- 1/4 cup sliced almonds, toasted
- In a medium nonstick saucepan, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently, until the onion is soft, about 7 minutes.
- Add the bell pepper and rice, stirring to coat. Stir in the water, lemon zest, and salt, and bring to a boil. Reduce to a simmer, cover, and cook until the rice is tender, about 15 minutes.
- Stir in the chick-peas and cook until heated through, about 3 minutes. Stir in the cilantro and toasted almonds at serving time.
servings (serving size: 3/4 cup)
Per serving: calories 242 • total fat 5g (saturated 0.6g) • cholesterol 0mg • dietary fiber 5g • carbohydrate 42g • protein 8g • sodium 270mg • good source of: fiber, folate, thiamin, vitamin C
Cooking Light, January 2007
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