Brown Rice With Chick Peas And Split Peas Food

BROWN RICE WITH CHICK PEAS AND SPLIT PEAS

Steps:

• Cook as directed on rice packaging.
• In a skillet, warm a little olive oil and coat pan. Add onion. With heat on medium-high, let onion cook, without stirring, for about 3 minutes. Using a spatula, scrape onions off skillet at the end of 3 minutes, add garlic and spices, reduce heat to low, and cook 5 more minutes until onions are very soft. Set aside.
• Bring split peas and water to a boil. Reduce heat to low and cook 25-30 minutes or until softened. Add curry powder and salt. Continue to cook, stirring occasionally, until the split peas reach the consistency of spaghetti sauce.
• Simply heat thoroughly.
• Prepare your plate by placing a layer of rice on the bottom of your dish. Next, add a ladle of split peas. Add cooked onion around the perimeter of the peas and top with garbanzo beans. Squeeze a slice of lemon on top just before eating.

RICE WITH CHICK PEAS

Steps:

• Drain the soaked chick peas and, in a large pot, combine them with the water and the bay leaf. Bring up to a boil, reduce the heat and simmer covered for about 2 1/2 hours, or until tender. Drain, reserving the cooking water, and discard the bay leaf. There should be 3 cups of liquid, if necessary, add some water to make up the amount.
• Heat a large ovenproof casserole over low heat and cook the salt pork, turning it over occasionally, for 4 to 5 minutes. Increase the heat to medium and add the onion. Cook for 4 minutes, stirring occasionally. Add the yellow pepper, garlic, and bacon and cook for about 8 minutes more, until all the vegetables are softened. Tip the pan to the side and spoon off all but about 2 tablespoons of the fat. Add the rice and stir for about 3 minutes, until it is well coated with the fat and just beginning to brown. Add the salt, pepper, sherry, the reserved 3 cups cooking liquid, and the chick peas.
• Cook partially covered over medium high heat without stirring until most of the liquid has been absorbed and small craters appear in the top of the rice, 20 to 25 minutes. Reduce the heat to low, stir the rice with a fork, and cover tightly. Cook for about 10 minutes more, until the rice is tender. Remove the salt pork and serve.

CHICKPEA SPINACH CURRY OVER BROWN RICE

Steps:

• Heat the oil in a large skillet over medium-high heat. While the oil is heating, pour the tomatoes and juice into a bowl. Squeeze the juice out of the tomatoes and tear into small pieces with your hands. Save 1/2 cup of the juice for later.
• When the oil is hot, add the mustard seeds and let them heat until they start to pop, shaking the pan to keep them coated in the oil. You'll want to put a lid on the pan to keep them from jumping out.
• After they've been popping for about a minute, add the onion and sauté for about 8 minutes, stirring frequently. The onion will start to brown as it begins to caramelize. Add the garlic and sauté for another minute. Add the spices, salt, and 1/2 cup of the tomato juices and stir until well combined.
• Turn the heat down to medium and add the chopped spinach, one handful at a time, stirring until the leaves wilt and the spinach is mixed in well with the spices. Continue adding handfuls and mixing, until all 10 cups of spinach are used. Add the chickpeas and tomatoes, cover, and simmer on medium heat for about 3 minutes. Stir and turn the heat down a bit to medium-low. Simmer for about 7 more minutes, stirring occasionally. Adjust the spices if needed and serve warm over brown rice.

SUPER-QUICK BROWN RICE WITH ASPARAGUS, CHICKPEAS, AND ALMONDS

Steps:

• Pop Trader Joe's frozen brown rice in the microwave, or make a batch of rice the traditional way.
• While rice is cooking, make the dressing by whisking together half of the chopped garlic, tahini, lemon zest, lemon juice, and 3 tbs. olive oil.
• Add the hot water to thin a bit, and then 2 teaspoons salt. Set aside.
• Add 3 tbs. olive oil to a big skillet over medium-high heat, swirling to coat the pan.
• Be sure the chickpeas are completely dry, or they'll spit at you during this next step!
• Add the chickpeas and a sprinkling of salt. Let the beans saute for a couple minutes, until they get a toasty little crust on them.
• Add remaining garlic and onions. Stir for a minute.
• Stir in the asparagus with another pinch or two of salt, then cover with a lid for a minute to steam until the asparagus softens a touch.
• Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish.
• Adjust seasonings, adding more salt if needed.
• Serve family-style in a big bowl drizzled with a few tablespoons of the tahini dressing, letting each person add more dressing to their tastes.
• Watch as this magical concoction disappears before your eyes!

SPICY CHICK-PEAS AND RICE

Steps:

• Saute the onion and garlic in olive oil in a large skillet over medium-high heat, stirring constantly, until tender.
• Stir in the cooked rice and the remaining ingredients. Cover the skillet, reduce the heat to low, and simmer for 15 to 20 minutes, stirring occasionally.

VEGAN CHICK-PEAS AND BROWN RICE

Steps:

• Rinse the rice thoroughly. In a large bowl, allow the rice to soak for as long as possible. If you don't have time for this step, the rice will be perfectly fine to eat, it's just a bit chewy. My kids find the rice more palatable if it has soaked for quite a while. I usually put it on to soak right after breakfast.
• An hour or so before you plan to cook dinner, pour off the soaking water and cook the rice however you normally do so. I use a rice cooker and would use 4 cups of water to cook 2 cups of brown rice.
• Heat the oil in a large non-stick fry pan over medium high heat. Add the onions. Cook and stir frequently for 2 minutes, or until tender. Add the red peppers. Stir for 2 minutes. Add the cabbage and garlic. Stir fry an additional 4 minutes.
• Stir in the tomatoes, chick-peas and vinegar. Reduce heat to low and simmer for 8 to 10 minutes, or until the liquid released from the tomatoes is slightly reduced. Stir in the kidney beans, cook for 2 minutes or until heated through.
• Sprinkle the parsley over all, serve with the brown rice.

CHICKPEAS AND RICE

Steps:

• Cook water, rice, thyme, and bay leaf and set aside.
• Heat olive oil and half of the butter in a skillet and then add chickpeas.
• When chickpeas start to lightly brown (about 5 mins) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes.
• Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes.
• Remove from heat and mix rice and chickpeas together until rice is a golden color.
• Mix in remaining butter (cubed) and Parmesan cheese.