Festive yellow rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | medium | Yellow onion; chopped |
| 2 | Cloves garlic; minced | |
| 1 | cup | Long-grain white rice or par-boiled rice |
| ½ | cup | Orzo |
| ½ | teaspoon | Salt; or to taste |
| ½ | teaspoon | Freshly ground black pepper |
| ¼ | teaspoon | Ground turmeric |
| 2½ | cup | Water |
| 1 | 15 oz can chickpeas; rinsed & drained | |
| ¼ | cup | Fresh parsley; chopped |
Directions
Heat oil in medium saucepan. Add onion and garlic and cook, stirring, for 3-4 minutes. Stir in rice, orzo and seasonings; cook for 1 minute more over low heat, stirring frequently. Stir in water and chickpeas; bring to a boil (Add ¼ cup additional water if using parboiled rice). Cover and cook for 15 minutes over low heat.
Remove from heat. Fluff rice; fold in parsley. Let stand for 10 minutes beefore serving.
NOTES : Helpful Hint: Orzo is also called rosa marina. Look for orzo in the pasta section of supermarkets, specialty stores and natural food stores.
Recipe by: February 1997 Vegetarian Times Converted by MM_Buster v2.0l.