•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Lean Rice with Chickpeas Recipe
Brown long-grain rice in spices with chickpeas is an excellent option for pilaf for those who adhere to a healthy diet or are on a diet.
Cook Time 120 minutes
Servings
Ingredients
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Prepare 60 grams of chickpeas, rinse with running water and pour filtered water for at least 12 hours.
    Prepare 60 grams of chickpeas, rinse with running water and pour filtered water for at least 12 hours.
  2. After the chickpeas has stood and swelled, throw it in a colander, rinse again with running water, put it in a saucepan, pour filtered water and put it on fire, bring to a boil. Cook for 2 hours on low heat under the lid.
    After the chickpeas has stood and swelled, throw it in a colander, rinse again with running water, put it in a saucepan, pour filtered water and put it on fire, bring to a boil.
Cook for 2 hours on low heat under the lid.
  3. 15 minutes before the end of cooking, add salt (about 1/3 tbsp per liter of water). Once the chickpeas are cooked, drain and leave the finished chickpeas in the pan. It will be useful in the next stages of cooking.
    15 minutes before the end of cooking, add salt (about 1/3 tbsp per liter of water).
Once the chickpeas are cooked, drain and leave the finished chickpeas in the pan. It will be useful in the next stages of cooking.
  4. Prepare the ingredients for further cooking: rice, grated raw carrots, onions, garlic, salt, spices, olives, sunflower oil.
    Prepare the ingredients for further cooking: rice, grated raw carrots, onions, garlic, salt, spices, olives, sunflower oil.
  5. Wash the rice with running water through a sieve, put it in a saucepan, pour filtered water (there is no specific ratio of water to rice, but the rice should be covered with water about 3 centimeters higher). Add salt (about 1/2 tbsp per liter). Bring to a boil, reduce the heat and cook for 30 minutes with the lid slightly open (so as not to "run away").
    Wash the rice with running water through a sieve, put it in a saucepan, pour filtered water (there is no specific ratio of water to rice, but the rice should be covered with water about 3 centimeters higher).
Add salt (about 1/2 tbsp per liter).
Bring to a boil, reduce the heat and cook for 30 minutes with the lid slightly open (so as not to "run away").
  6. Cut the onion (1 piece) into medium-sized pieces, put it in a dry pan, in which the finished dish will be prepared.
    Cut the onion (1 piece) into medium-sized pieces, put it in a dry pan, in which the finished dish will be prepared.
  7. Add 50 gr. grated carrots (on a small or large grater if desired), 1 tsp.seasoning for pilaf, 1/4 tsp. hops-suneli, 1/4 tsp. salt.
    Add 50 gr. grated carrots (on a small or large grater if desired), 1 tsp.seasoning for pilaf, 1/4 tsp. hops-suneli, 1/4 tsp. salt.
  8. Pour filtered water (about 100 ml) - it is necessary that the vegetables are stewed and not burned.
    Pour filtered water (about 100 ml) - it is necessary that the vegetables are stewed and not burned.
  9. Put on medium heat, stir, bring to a boil. Simmer for 10-15 minutes (until the onion softens).
    Put on medium heat, stir, bring to a boil.
Simmer for 10-15 minutes (until the onion softens).
  10. Add 2 garlic cloves crushed through a press and mix. Add 4 tablespoons of refined sunflower oil and mix. Simmer for 1 minute.
    Add 2 garlic cloves crushed through a press and mix. Add 4 tablespoons of refined sunflower oil and mix.
Simmer for 1 minute.
  11. Cut the olives into halves.
    Cut the olives into halves.
  12. Add the boiled chickpeas to the onions and carrots.
    Add the boiled chickpeas to the onions and carrots.
  13. By this time the rice was cooked. Toss on a sieve and rinse with boiled water.
    By this time the rice was cooked.
Toss on a sieve and rinse with boiled water.
  14. Add the rice to the vegetables and chickpeas and mix. If the water is all boiled away, you can add a little (about 50 ml). At this stage, taste and add salt if necessary. Simmer for another 5 minutes.
    Add the rice to the vegetables and chickpeas and mix.
If the water is all boiled away, you can add a little (about 50 ml).
At this stage, taste and add salt if necessary.
Simmer for another 5 minutes.
  15. Add the sliced olives.
    Add the sliced olives.
  16. If desired, add more sunflower oil and mix.
    If desired, add more sunflower oil and mix.
  17. Lean rice with chickpeas is ready. Serve hot, garnish with herbs and fresh vegetables. Bon Appetit!!!
    Lean rice with chickpeas is ready.
Serve hot, garnish with herbs and fresh vegetables. Bon Appetit!!!

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of