Saffron Rice With Peas And Garbanzo Beans Recipes

STUNNING SPANISH RICE WITH GARBANZO BEANS & PEAS

Steps:

• Add 1 jar or can (280 g / 10 oz) of cooked chickpeas into a sieve and rinse under cold running water, finely mince 4 cloves of garlic and finely dice 1/2 of an onion
• Heat a large fry pan with a medium-high heat and add in a generous 2 tbsp of extra virgin olive oil, after 1 minute add in the diced onions and minced garlic, mix with the olive oil, after 3 minutes add in a generous 1/2 tsp of sweet smoked paprika and a 1/4 tsp of saffron threads, quickly mix it all together, then add in 1 cup of round rice, the drained chickpeas, 1/4 cup of frozen peas and season with sea salt & black pepper, mix it all together until well combined, then add in 3 cups of vegetable broth, give it a quick mix and simmer on a medium-high heat
• About 12 minutes after adding the broth into the pan and much of it has incorporated into the rice, lower the fire to a low-medium heat and simmer for 2 to 3 minutes or until all the broth has been incorporated into the rice, remove the pan from the heat and transfer into serving dishes, enjoy!

MIDDLE EASTERN RICE WITH BLACK BEANS AND CHICKPEAS

Steps:

• Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• Place the turkey in a skillet over medium heat, and cook until evenly brown.
• Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.

SAFFRON RICE WITH PEAS AND GARBANZO BEANS

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.