Rice is an often guest on our dinner table. But serving the rice in same way over and over again can get boring and uninviting. Mixing rice with other delicious ingredients and spices can make the rice eating experience new and exciting every time.
This rice with chickpeas and onions, cardamom and ginger, is rich and satisfying served just with a side of salad, but will nicely pair with chicken, meat or fish.
RICE SOMEWHAT DIFFERENT
Ingredients:
2 cups long grain rice
1 ½ tsp salt
1/2 tsp ground ginger
¼ tsp black pepper
1 tsp ground cardamom
1 small onion, finely chopped
2 cups chickpeas, cooked
4 tbsp olive oil
4 cups stock (chicken, beef, veggie), boiling hot
Directions
This rice with chickpeas and onions, cardamom and ginger, is rich and satisfying served just with a side of salad, but will nicely pair with chicken, meat or fish.
Rice Somewhat Different
RICE SOMEWHAT DIFFERENT
Ingredients:
2 cups long grain rice
1 ½ tsp salt
1/2 tsp ground ginger
¼ tsp black pepper
1 tsp ground cardamom
1 small onion, finely chopped
2 cups chickpeas, cooked
4 tbsp olive oil
4 cups stock (chicken, beef, veggie), boiling hot
Directions
Wash the rice to remove some of the starches and soak it in lukewarm water for 15 – 20 minutes.
Into a big enough pot, put olive oil and heat over medium heat. Sweat the onions with salt, black pepper, ginger, and cardamom.
Drain the rice and add it to the onions. Mix to combine and continue sweating for another five minutes over low heat. Add chickpeas, turn the heat to high, and add the stock of your choice.
Wait until it comes to a boil, stir, reduce the heat to medium, cover, and let it boil covered for about 10 minutes. Turn the heat down to low and cook for an additional 5 minutes. Remove the pot from the heat and let the rice rest covered for 10 minutes.
Into a big enough pot, put olive oil and heat over medium heat. Sweat the onions with salt, black pepper, ginger, and cardamom.
Drain the rice and add it to the onions. Mix to combine and continue sweating for another five minutes over low heat. Add chickpeas, turn the heat to high, and add the stock of your choice.
Wait until it comes to a boil, stir, reduce the heat to medium, cover, and let it boil covered for about 10 minutes. Turn the heat down to low and cook for an additional 5 minutes. Remove the pot from the heat and let the rice rest covered for 10 minutes.
After 10 minutes fluff your rice with a fork and transfer to a serving plate, decorate with crunchy golden brown almonds, and indulge!
I love rice and it is part of my household few times a week. Lovely recipe, makes me one some:D
ReplyDeleteOh yum! This looks fantastic. I must try it! We eat a lot of rice in our house and we're always trying to come up with new ways to enjoy it. Thanks a bunch!
ReplyDeleteLove to read your comments Sandra, thank you :D
ReplyDeleteThank you Leanne, rice is a simple ingredient, but adding some spice to it makes it special. Have you ever tried to add cinnamon to rice? It is super delicious!
Ooooh spiced-up rice - this sounds delicious!
ReplyDeleteGreat idea to spice up the pilaf. In Turkiye we also have something like this. In Indonesia even more spicy ... ^_^ Thx for sharing this idea ^_^
ReplyDeleteGlad you all like it :)
ReplyDeleteCool combination of flavors!! I love how you have combined rice, chickpeas and almonds!!!
ReplyDeleteI think I could eat it alone as a main dish too :)) to try rice with chickpeas is still in my plans :)
ReplyDeleteRice is very popular in our house and this looks divine. Am going to go shopping tomorrow. x
ReplyDeleteWe eat rice often, too. I can tell I have been missing something, though. This dish sounds so good with the cardamom.
ReplyDeleteThank you for your encouriging comments grils :)
ReplyDeleteThis dish looks lovely and tasty - I make something similar with slivered almonds instead of chickpeas, but I like the idea of chickpeas as I'll try any way to get them into my daily routine.
ReplyDeleteShari from www.goodfoodweek.blogspot.com
A few days ago I made rice with chickpeas, raisins and chicken. It's a family favourite, but next time I might try adding nuts and cardamom - great idea!
ReplyDeleteGlad you like it :)
ReplyDelete