Sparerib Rice And Chick Pea Casserole Recipes

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RICE AND CHICKPEA CASSEROLE



Rice and Chickpea Casserole image

This recipe is from my vegetarian days. It's easy to make and taste great as a side dish to meat as well. This recipe can also be topped with mashed potatoes for a vegetarian version of Shepherd's Pie. Note: 1 cup of chopped vegetables, such as broccoli, cauliflower or corn can be substituted for the mushrooms.

Provided by Scandigirl

Categories     Beans

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

1 (19 ounce) can chickpeas, rinsed and drained (garbanzo beans)
2 cups cooked long-grain rice
1 large onion, chopped
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1 stalk celery, sliced
1 large carrot, grated
1 cup chopped mushroom
2 teaspoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/8 teaspoon pepper
1/8 teaspoon garlic powder
2 tablespoons tahini or 1 beaten egg
1/4 cup soy sauce
1/4 cup vegetable broth or 1/4 cup water

Steps:

  • Preheat oven to 350°.
  • Lightly oil a small casserole or 8-inch baking pan.
  • In a large bowl, mash chickpeas till thick but still coarse.
  • Set aside.
  • In a large, non-stick fry pan, heat olive oil.
  • Gently sauté onions, peppers, celery, carrot and mushroom over medium-low heat until vegetables are soft.
  • Combine remaining ingredients and vegetables with chickpeas.
  • Turn into casserole dish and bake 45 minutes.
  • Serve with vegetarian gravy or tomato sauce.

SPARERIB, RICE AND CHICK-PEA CASSEROLE



Sparerib, Rice and Chick-Pea Casserole image

Provided by Joanne Lopez-Cepero

Categories     Pork     Rice     Bake     Casserole/Gratin     Pork Rib     Chickpea     Spring     Winter     Potluck     Bon Appétit     New York

Yield Serves 6

Number Of Ingredients 12

2 1/2 pounds country-style spareribs
1 large onion, chopped
4 large garlic cloves, chopped
2 14 1/2-ounce cans beef broth
2 cups long-grain white rice
1 15- to 16-ounce can chick-peas (garbanzo beans), drained
2/3 cup water
1/3 cup red wine vinegar
2 tablespoons chopped fresh cilantro
1 tablespoon paprika
1 tablespoon dried oregano, crumbled
1 4-ounce jar sliced pimientos, drained

Steps:

  • Preheat oven to 350°F. Season spareribs with salt and pepper. Brown spareribs in heavy large Dutch oven over high heat. Transfer ribs to plate. Add onion and garlic to pot and sauté until onion is translucent, about 5 minutes. Add all remaining ingredients except pimientos to pot. Bring to boil, scraping up browned bits. Return ribs and any collected juices to pot. Push ribs into rice mixture. Season with salt and pepper. Spread pimientos evenly over top. Cover pot and bake until meat and rice are tender and all liquids are absorbed about 50 minutes.

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