Garbanzo Beans And Saffron Rice Recipes

INDIAN GARBANZO BEANS AND RICE

Indian Garbanzo Beans and Rice image

I adapted a recipe from the American Heart Association for Black Beans and Rice to make this recipe. It's pretty simple to make, and the flavors really come through.

Provided by Phil the Thrill

Categories One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups dry brown basmati rice
3 cups water
2 tablespoons olive oil
2 teaspoons olive oil
1/4 cup lemon juice, preferably fresh squeezed
2 medium garlic cloves, minced or 1 teaspoon bottled minced garlic
1/2 teaspoon salt
1/2 teaspoon curry powder
cayenne pepper (optional)
garam masala (optional)
15 ounces garbanzo beans, preferably no salt added
2 teaspoons dried cilantro or 2 tablespoons finely chopped fresh cilantro

Steps:

Cook 1-1/2 cups rice in 3 cups of water for 45 minutes or according to package direcitons, omitting salt and margarine.
Meanwhile, in a small bowl, whisk together oil, lemon juice, garlic, salt, and curry powder. Add cayenne pepper and/or garam masala, if desired.
Stir beans into cooked rice; transfer to serving platter. Drizzle with oil mixture, add cilantro, and stir gently.

Nutrition Facts : Calories 313.6, Fat 8.2, SaturatedFat 1.2, Sodium 412.2, Carbohydrate 53.2, Fiber 4.9, Sugar 0.7, Protein 7.3

SAFFRON RICE WITH PEAS AND GARBANZO BEANS

Saffron Rice with Peas and Garbanzo Beans image

Categories Rice Vegetable Side High Fiber Saffron Chickpea Pea Summer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 6

Number Of Ingredients 8

Ingredients

2 cups shelled fresh peas or frozen, thawed
2 cups basmati rice
4 tablespoons (1/2 stick) butter
1 large onion, finely chopped
3 cups canned low-salt chicken broth
1 teaspoon salt
1/2 teaspoon saffron threads
1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained

Steps:

Cook fresh peas in medium saucepan of boiling salted water until tender, about 5 minutes. Drain and reserve. If using thawed peas, set aside.
Place rice in sieve. Rinse rice under cold running water until water runs clear. Drain. Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 8 minutes. Add rice; stir 1 minute. Add broth, salt and saffron; bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Stir peas and garbanzo beans into rice. Cover and let stand 5 minutes. Transfer to bowl and serve.

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