Thursday, October 1, 2009

Lemon Rice with Chickpeas and Pistachios

It’s October and the weather is starting to cool.  We’ve had a long summer here with 100˚ weather until last week.  Now that fall has finally arrived, it makes me think differently about dinner.  Instead of salads, I start thinking about warmer, comfort foods.  Soups, casseroles, grains and beans. This dish is a perfect summer to fall transitional meal because it can be eaten warm or cold.
The combination of brown rice and chickpeas (garbanzo beans) creates a complete protein.  All the amino acids of an animal protein but none of the fat or cholesterol.  By adding the lemon juice after you’ve turned off the heat, means this meal is also high in vitamin C.  Full of fiber and tasty pistachios, this dish is going to be part of my regular rotation of fall dinners.
Lemon Rice with Chickpeas and Pistachios
Serves 2 - Use organic ingredients whenever possible
1 tablespoon olive oil
1/2 red onion, diced
1 clove garlic, minced
2 tablespoons white wine
2 cups cooked brown rice
1/2 cup chickpeas (garbanzo beans)
1/4 cup shelled pistachios
2 tablespoons chopped parsley
Juice from one lemon (about 1/4 cup or less depending on your “tang” level)
Zest from one lemon
Salt to taste
Heat the oil in frying pan on medium heat.
Add the onion and garlic and saute for 5 minutes.
Add the wine and cook for 2 minutes more.
Add the cooked rice and chickpeas and cook until the rice and beans are warmed through.
Turn the heat off and add the pistachios and parsley. 
Zest the lemon and then juice it.
Add the lemon juice and zest to the rice mix and stir.
Add salt to taste.

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