A Veggie, Rice and Chickpea Love Affair

January 23, 2009 at 7:48 am (Beans, Entrée, Rice, Veggies)

"A Veggie, Rice, & Chickpea Love Affair" Served With Hominy

Chopped Veggies, Lemon, Maple Syrup, Chickpeas, Oregano, Basil,

Red, Yellow, & Orange Bell Pepper, Broccoli, & Garlic

This recipe was posted by potatolicious over on the McDougall discussion forum.  She modified it from a recipe posted on vegweb.    

“A Veggie, Rice and Chickpea Love Affair

PAN 1
1 each yellow pepper, orange and red pepper
1 broccoli (crown only) cut into small florets
1 teaspoon basil
2 1/2 tablespoons maple syrup
3 tablespoons water
PAN 2
2 cups chickpeas
3 cups brown rice (cooked)
4 cloves garlic
1 teaspoon oregano
1cup water
3 -4 tablespoons lemon juice
salt & pepper to taste

Directions:

PAN 1
Chop all veggies into small pieces, add to pan.
In a measuring cup, add basil, maple syrup, and water. Mix then add to veggies.
Cook covered on medium low heat until veggies reach your desired tenderness.

PAN 2
Put chickpeas and rice in pan.
In a measuring cup, add garlic, water, lemon juice, oregano, pepper and salt. Mix then add to rice/bean mix.
Bring to a simmer. Allow to simmer until the majority of liquid is gone.

Add the bean/rice mixture to veggies.

It was delicious. Because of its lighter flavor, it’s a nice change from more heavily spiced dishes. I think it would be great in the summer.

Enjoy!”

Letha’s notes:  This was very good.  I’ve tried a couple of recipes in recent months with lemon or lime on hot cooked rice and found it surprisingly tasty.  I also enjoyed chopping up all those pretty peppers.  The next time I make this I plan to simplify the recipe a bit.  I’ll put everything but the cooked rice in a large skillet and simmer it for 10 to 15 minutes before stirring in the cooked rice.  One less pan to wash.