CHICKPEAS AND RICE
This is a recipe that I got from a vegetarian cookbook and made a few modifications to. We have fallen for this dish and now make it a few times a month. My two year old also loves it. We tried it out on some non-vegetarians and they all loved it.
Provided by jkworth
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
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.
CHEESY CHICKPEA BROCCOLI RICE CASSEROLE
This Cheesy Chickpea Broccoli Rice Casserole is an easy one-pan dinner that the whole family will love. Feed a crowd with this casserole or freeze the leftovers! Vegan and can be made gluten-free.
Provided by Emilie
Time 1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 375ºF.
- Heat Minute® Ready to Serve Brown Rice according to package directions.
- Steam broccoli in microwave according to package directions.
- In a small saucepan over high heat, add cashews, carrots, and enough water to cover them. Bring to a boil; cook for 10 minutes until cashews and carrots are tender. Drain.
- In a blender or food processor, add cashews and carrots, non-dairy milk, nutritional yeast, miso, garlic, onion powder, turmeric, cayenne, salt, and pepper.
- In a 9×13 baking dish, add rice, steamed broccoli, and chickpeas; stir to combine. Pour on the cheese sauce; stir to thoroughly mix into ingredients. Top with bread crumbs.
- Bake for 45 minutes. Let cool for 10 minutes before serving.
Nutrition Facts : ServingSize 1 piece, Calories 360.7, Sugar 5.6, Sodium 270.1, Fat 11.0, SaturatedFat 1.7, UnsaturatedFat 7.4, Carbohydrate 53.0, Fiber 11.3, Protein 16.8
RICE AND CHICKPEA CASSEROLE
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
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.
MOROCCAN CHICKPEA CASSEROLE
Flavorful dish that does a decent job of hiding eggplant's texture.
Provided by tradingtrio
Categories Soups, Stews and Chili Recipes Stews
Time 1h5m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in the hot oil until translucent, about 5 minutes. Stir in eggplant, red chile pepper, cumin seeds, coriander seeds, saffron, and salt; cook until eggplant starts to soften, about 5 minutes.
- Stir chickpeas, green olives, basmati rice, and lemon slices into the skillet. Pour in vegetable broth. Bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 20 minutes. Fold in cilantro using a fork.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 68.6 g, Fat 9.3 g, Fiber 15.9 g, Protein 12.7 g, SaturatedFat 1.2 g, Sodium 1406.9 mg, Sugar 7.6 g
CURRIED CAULIFLOWER AND CHICKPEA DUMP DINNER
Skip cooking a big pot of rice and throw the ingredients into a casserole dish instead for an easy dump-dinner meal. The basmati rice and chickpeas absorb all the delicious flavors of ginger, garlic, curry powder and coconut milk. Finish with a quick drizzle of yogurt along with fresh cilantro leaves and lime wedges for a simple and complete meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
- Whisk the vegetable broth, coconut milk, garlic, ginger, serrano, curry powder and 2 teaspoons salt together in a medium bowl until combined. Add the chickpeas and spinach and stir to coat.
- Spread the rice evenly in the bottom of the prepared dish. Pour in the coconut-milk mixture, distributing the chickpeas and spinach evenly over the rice. Scatter the cauliflower and onion over the top, making sure to go all the way to the edge of the pan (it's okay if the cauliflower is not completely submerged in liquid).
- Cover tightly with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the cauliflower is charred in spots and the rice is cooked through, 20 to 25 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture. Serve topped with cilantro, a drizzle of yogurt and lime wedges for squeezing.
CHICKEN AND RICE CASSEROLE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.
- Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.
- Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.
SPARERIB, RICE AND CHICK-PEA CASSEROLE
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.
More about "rice and chickpea casserole food"
VEGAN CHICKPEA & RICE CASSEROLE (DUMP AND BAKE) - …
From frommybowl.com
5/5 (33)Category MainCuisine AmericanTotal Time 55 mins
- Add the stock, coconut milk, and nutritional yeast to a medium pot and bring to a boil over high heat. While the liquid heats, add the rice, chickpeas, onion, garlic, celery, and mushrooms to the casserole dish. Mix them around and spread evenly across the bottom of the casserole with a spatula.
- Once the liquid comes to a boil, carefully pour it over the casserole and cover with a layer of parchment paper (optional) followed by a layer of aluminum foil. Place in the middle rack of the oven and bake for 45 minutes.
- Remove the casserole from the oven and let sit for 5 minutes, then uncover. Top with parsley and serve warm; leftovers will last in the fridge for up to 5 days.
ONE POT CHEESY BROCCOLI CHICKPEA RICE CASSEROLE - FLAVOR ...
From flavorthemoments.com
4.2/5 (37)Total Time 35 minsCategory Main DishesCalories 290 per serving
- Heat the olive oil in a large skillet or saute pan over medium heat. Add the onion and saute 5 minutes until softened. Add the garlic and saute 30 seconds more.
- Add the rice to the pan and toast for 1-2 minutes. Add the milk, broth and salt and stir to combine. Bring to a boil, then reduce the heat to low, cover and cook for 10 minutes or until the rice has about 5-8 minutes left of cooking time.
- Remove the lid and stir in the broccoli and chickpeas. Cover and continue to cook for about 5 minutes more.
- When the rice is done, remove from heat and stir in half of the cheese and add more salt if necessary. Top the casserole with the remaining cheese and let stand until melted. Serve and enjoy!
CHICKPEA, KALE, AND WILD RICE CASSEROLE - JENNIFERSKITCHEN
From jenniferskitchen.com
Servings 4Total Time 25 minsEstimated Reading Time 3 mins
CHICKPEA BROWN RICE SPINACH ARTICHOKE CASSEROLE (VEGAN ...
From upbeetkitchen.com
Reviews 4Servings 6-8Cuisine North AmericanCategory Lunch
- Start by cooking the brown rice: To a medium saucepan, add 2 1/2 cups of water. Rinse and drain brown rice through a fine mesh sieve. Add to the pot along with a pinch of salt and bring to a boil. Turn down heat to low, cover, and cook for 45 minutes. Remove from heat and lightly fluff with a fork.
- Meanwhile, warm the oil in a large skillet or Dutch oven over medium heat. Add the onion, garlic, and salt. Cook, stirring occasionally, until nicely browned, about 8 minutes. Add the pepper, rosemary, thyme, chili flakes, artichokes, spinach, chickpeas, cooked brown rice, balsamic, and lemon juice. Stir to combine.
- Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking dish with olive oil and scoop the rice and chickpea mixture into it. Top with 1/2 cup of vegan parmesan cheese.
LENTIL RICE CASSEROLE WITH CHICKPEA DUMPLINGS - VEGAN RICHA
From veganricha.com
5/5 (11)Total Time 1 hr 14 minsCategory EntreeCalories 389 per serving
- Pre-heat the oven too 400 degrees F / 200ºc. Spray or brush oil at the bottom of a baking dish. Sprinkle half of the spice mix and bay leaf on the oil.
- Layer the washed and drained lentils to cover the bottom. Sprinkle the rest of the garam masala/spice blend, salt, onion flakes on the lentils.
- Layer the tomato slices to cover the greens. Sprinkle washed rice on top. Sprinkle cumin, salt, and cloves on the rice. Gently pour 1 1/4 cup of water. At this point you can refrigerate the casserole, without disturbing it too much.
LEMON CHICKPEA AND RICE CASSEROLE (VEGAN, GLUTEN-FREE ...
From strengthandsunshine.com
Reviews 4Servings 6Cuisine AmericanCategory Main
- In a large pot, heat the vegan butter before adding the onion, garlic, and celery to saute for about 3-5 minutes, until softened.
- Now add the vegetable stock and coconut milk. Bring the pot to a low boil before removing it from the heat and stirring in the lemon juice, lemon zest, parsley, and black pepper.
- Grease a 9x13 casserole dish (3 quarts) with more vegan butter or olive oil before adding in the uncooked instant rice, chickpeas, and defrosted vegetables. Spread everything evenly in the pan.
BASMATI RICE & CURRY CASSEROLE (CHANA AUR SARSON KA SAAG ...
From eatingwell.com
4.7/5 (3)Total Time 1 hr 50 minsCategory Healthy Saffron RecipesCalories 333 per serving
- Puree tomatoes, chopped onion and chiles to taste in a blender, scraping down the sides as needed, to make a smooth sauce.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add raisins and cashews and cook, stirring, until the raisins are plump and the nuts are lightly brown, 1 to 3 minutes. Transfer to a plate with a slotted spoon.
- Add cumin seeds, cardamom pods, bay leaves and cinnamon sticks to the pan and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the sliced onion and cook, stirring, until light brown, 2 to 3 minutes.
- Carefully pour in the pureed tomato mixture (it may spatter) and reduce heat to medium. Stir in garam masala, 3/4 teaspoon salt and turmeric. Simmer, partially covered, stirring occasionally, until most of the liquid evaporates, about 15 minutes.
SUPER EASY CHICKPEA, BROWN RICE & BROCCOLI CROCKPOT CASSEROLE
From hummusapien.com
4.5/5 (16)Category DinnerServings 4Total Time 2 hrs 5 mins
- Place rice, vegetable broth, chickpeas, broccoli, onion, garlic and salt in a 5 qt. slow cooker. Cook on high (covered) for 2 to 2 1/2 hours, or until rice is cooked through and most of the liquid is absorbed.
CHEESY BROCCOLI RICE CASSEROLE (DUMP-AND-BAKE) - FROM MY BOWL
From frommybowl.com
4.9/5 (44)Total Time 1 hr 15 minsCategory Main
- Preheat the oven to 400F. Add the Nutritional Yeast to a medium pot and toast over medium heat for 2-3 minutes, stirring frequently. The yellow flakes will become darker and more fragrant.
- Once toasted, add the Vegetable Broth, Turmeric, Garlic Powder, and Paprika to the pot; raise the heat to high and bring the mixture to a boil.
- While the liquid is coming to a boil, pour the Chickpeas a 9×13″ pan or casserole dish. Sprinkle the Broccoli evenly over the Chickpeas, then sprinkle the uncooked Brown Rice over the top of the dish.
- Whisk the Vegetable Broth well to evenly distribute the spices, then pour the boiling mixture over the casserole dish. If any spices “clump” in a particular area, stir them around a bit with a spatula. Cover the casserole with Aluminum Foil, then bake for 60 minutes.
CHICKPEA RICE CASSEROLE WITH CURRIED VEGETABLES (GLUTEN ...
From veganicpanic.com
Servings 6Category Main Course
- In a saucepan, combine the vegetable broth, coconut milk, curry powder, turmeric, salt and coconut animos. Heat on medium heat to bring to a simmer.
- Place the cooked garbanzo beans and diced onion in a 9 x 13" glass baking dish. Then add the dry rice and layer the sweet potato slices, carrots and cauliflower on top.
- When the liquids have come to a simmer, pour the mixture over the vegetables in the glass baking dish.
BUFFALO CHICKPEA CAULIFLOWER CASSEROLE - SHANE & SIMPLE
From shaneandsimple.com
4.7/5 (21)Total Time 1 hr 20 minsCategory Vegan Main DishesCalories 268 per serving
- To a large mixing bowl add the vegetable broth, buffalo sauce, nutritional yeast, garlic powder, and onion powder. Whisk until everything is well combined. Then slowly add the cornstarch and whisk until completely incorporated into the sauce. Set aside.
- Spread the chickpeas into the bottom of a 9×13 casserole baking dish then top with the cauliflower and celery. Evenly sprinkle the uncooked brown rice on top of everything. Finally, pour the buffalo sauce over the entire dish. Use a wooden spoon if needed to make sure all of the rice is completely covered by the sauce.
- Cover with aluminum foil, place on the center rack, and bake for 1 hour. Remove the foil and bake for 10 more minutes.
CHICKPEA AND PUMPKIN CASSEROLE | FOOD IN A MINUTE
From foodinaminute.co.nz
4/5 (10)Category Popular CollectionsServings 4
- Heat a dash oil in a heat-proof casserole or lidded frying pan. Add the onion and cook for 3-5 minutes until soft.
- Dice the pumpkin and add to the pan with the drained Wattie's Chickpeas, Wattie’s Savoury Tomatoes, raisins and stock or water. Cover and simmer for 10 minutes.
- Add the broccoli to the casserole, cover and simmer for a further 5 minutes until the vegetables are all tender.
BEEF PLOV WITH CHICKPEAS | FOOD & WINE
From foodandwine.com
5/5 (1)Total Time 2 hrsCategory Rice
- In a large Dutch oven (casserole) or other heavy-bottomed pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until softened and lightly browned around the edges, 6 to 8 minutes. Add the beef and cook, stirring occasionally, until browned in spots, 7 to 10 minutes. Add the carrots and cook, stirring occasionally, until just softened, 3 to 5 minutes. Add 1 1/2 teaspoons salt, pepper, cumin, coriander, paprika, and bay leaves and cook, stirring constantly, until fragrant, about 1 minute.
- Stir in 2 cups water, bring to a simmer over medium-high, then reduce the heat to low, cover, and cook until the meat is tender, 45 to 60 minutes. Uncover and stir in the chickpeas.
- Sprinkle the rice and the remaining 1 teaspoon salt evenly over the beef mixture (do not stir). Pour 3 cups water on top and bring to a boil over high heat without stirring. Reduce the heat to medium and cook, uncovered, until the rice begins to swell and most of the water is absorbed (the surface should appear dry), 10 to 12 minutes.
- Poke several deep holes in the rice mixture to the bottom of Dutch oven with the back of a wooden spoon to facilitate evaporation. Sprinkle the currants on top, reduce the heat to low, and cook, covered, until the rice is tender and water is fully absorbed, 15 to 20 minutes. Remove from the heat and let stand, covered, for 15 minutes, then gently stir to combine. Taste and add more salt, if desired. Serve hot or warm, topped with cilantro.
CHEESY RICE AND BEAN CASSEROLE - ELAVEGAN | RECIPES
From elavegan.com
5/5 (8)Total Time 45 minsCategory Main CourseCalories 382 per serving
- Cook one cup of dry rice (185 g) of choice as per the instruction on the package. Meanwhile, prepare all other ingredients.
- Dice the onion, chop the pumpkin into small cubes, and mince the garlic. Preheat oven to 375 degrees F (190 degrees C).
- Heat a little oil in a large pot over medium heat and add the onion. Sauté for about 3-5 minutes. Then add the garlic and all spices and sauté for a further minute. Turn off the heat.
- Add the cooked rice, corn, beans, and the plant-based milk to the pot. Mash the ingredients with a potato masher (see step-by-step pictures above in the blog post).
"CHEEZY" CHICKPEA, BROCCOLI, & CAULIFLOWER RICE CASSEROLE ...
From floraandvino.com
5/5 (1)Category EntreeCuisine VeganTotal Time 1 hr 10 mins
- Prepare your cauliflower rice by pulsing in a food processor or high speed blender until it resembles “rice”.
- Steam your broccoli florets for 3-5 mins on the stovetop using a steamer basket in a saucepan with 1-2 inch of water until tender crisp.
- Heat a separate skillet over medium heat. Once hot, add a drizzle of avocado oil and cauliflower rice. Season with Himalayan sea salt and black pepper and stir to coat. Cover and allow to rice to “steam” for 4-5 minutes, until tender. Set aside.
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