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Rice with Garbanzos and Currants
4
2
1
1
2
1
tablespoons olive oil
medium onions, chopped
cup long−grain rice
/4 cup white wine (optional)
cups fresh or canned chicken stock, or water
(15 ounce) can garbanzo beans (chick−peas, ceci),
drained or 1 cup dried garbanzo beans, soaked
overnight and boiled for 45 minutes, until tender
/2 cup dried currants or raisins
1
Juice of 1 lemon
Salt and freshly−ground pepper, to taste
Chopped parsley (for garnish)
Heat the oil in a large saucepan over moderate heat. Sauté the onions until translucent, about 5
minutes.
Add the rice and stir to thoroughly coat the rice with the oil. Add the optional wine and cook for 2
minutes.
Add the chicken stock or water and the remaining ingredients and simmer covered over low heat for
1
5 to 20 minutes, until the rice is done.
Sprinkle with the chopped parsley.
Serves 4 to 6.
Rice with Garbanzos and Currants
72
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