Basmati Rice, Chick-Peas & Toasted Almonds
The age-old combination of rice and beans is further enhanced by aromatic basmati rice and cilantro. 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 1/2-inch pieces
  • 1 cup basmati rice
  • 1-1/2 teaspoons grated lemon zest
  • 3/4 teaspoon salt
  • 1 can (19 ounces) chick-peas, rinsed and drained
  • 1/3 cup chopped cilantro
  • 1/4 cup sliced almonds, toasted

1. In a large saucepan, heat oil over low heat. Add onion and garlic and cook, stirring frequently, about seven minutes or until tender.

2. Add bell pepper and rice, stirring to coat. Stir in 2 cups water, lemon zest, and salt and bring to a boil. Reduce to a simmer, cover, and cook 15 minutes or until rice is tender.

3. Add chickpeas and cook three minutes to heat through. Stir in cilantro and toasted almonds at serving time.

Nutritional Information
Per serving: 242 calories, 5g total fat, .6g saturated fat, 2.8g monounsaturated fat, 1.2g polyunsaturated fat, 5.4g dietary fiber, 8g protein, 42g carbohydrate, 0mg cholesterol, 395mg sodium.
Good source of: beta-carotene, copper, fiber, folate, iron, magnesium, selenium, thiamin, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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