Vegetarian Lemon Rice With Artichokes And Chickpeas Food

GREEK LEMON RICE (WITH CHICKPEAS)

Steps:

• Heat the olive oil in the pressure cooker on the saute function. Alternatively, heat it on the stove top.
• Add the chopped onion and soften for a couple of minutes. Add the garlic and stir for another few seconds.
• Add the oregano and rice. Stir fry for about a minute until the rice starts to go translucent.
• Add the stock, chickpeas, the zest and juice of 1 lemon, and salt and pepper. If using the pressure cooker, cook on high pressure (manual) for 6 minutes. Do a quick release of the pressure. If cooking on the stove top, simmer for around 15 minutes or until the rice is cooked and most of the liquid has been absorbed. Stir every now and again during cooking.
• Stir the dill (if using) through the rice. Serve as a side or in bowls for lunch with the feta crumbled over the top if you like and a little extra dill. Also let everyone squeeze over a little more lemon juice to taste.

LEMON CHICKPEAS AND RICE

Steps:

• Place everything (except the hot sauce) into a large pot. Stir gently to distribute. Bring the mixture to a boil, then turn the heat to low and cover. Cook on low for 20 minutes.
• Taste a few grains of rice to make sure it's cooked, then turn the heat off and leave covered and undisturbed for 10 minutes. After that, stir to fluff the rice and distribute the kale and chickpeas. Remove the bay leaves.
• Serve warm and top with hot sauce if desired. Enjoy!

VEGETARIAN LEMON RICE WITH ARTICHOKES AND CHICKPEAS

Steps:

• Heat olive oil in very large pan with a lid.
• Add rice and sauté until golden brown.
• Add onions and red bell pepper and sauté until soft and onions are translucent.
• A couple of minutes before onions and red pepper are soft, add the garlic (I don't know about you, but I do this to prevent the garlic from burning).
• Stir in broth, lemon juice, salt and pepper; bring to a boil.
• Cover and reduce heat; simmer for 40 minutes or until rice is tender.
• Remove from heat; stir in artichokes and chickpeas.
• Cover for about 5 minutes to make sure they get warm.
• When serving, sprinkle with parmesan cheese.

LEMONY RICE & PEAS

Steps:

• Cook the rice in a large pan of boiling water for about 15 mins, drain and drizzle with a little of the olive oil, then leave to cool.
• Boil a kettle and pour the water over the peas in a small bowl. Leave them to defrost, then drain. In a large bowl, mix the rice with the peas, lentils, chickpeas, remaining olive oil, lemon juice and the spring onions. Season to taste. The rice salad can now be kept in the fridge for up to 2 days. Remove from the fridge about 30 mins before serving, then stir through the coriander.

VEGETARIAN LEMON-RICE SOUP

Steps:

• Bring vegetable broth to a boil in a 2-quart saucepan. Reduce heat to medium-low, add rice, cover the saucepan, and simmer until rice is tender, about 20 minutes.
• Beat eggs and lemon juice together in a small bowl. Ladle some of the hot soup into the egg mixture and stir to temper the eggs.
• Stir egg mixture into the broth and rice. Reduce heat to low and cook until the soup is hot, about 5 minutes. Season with salt and pepper.

LEMONY CHICKPEAS

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender., Stir in chickpeas, tomatoes, broth, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Uncover; simmer 4-5 minutes or until liquid is slightly reduced, stirring occasionally. Stir in lemon zest and lemon juice. Serve with rice. , Freeze option: Do not prepare rice until later. Freeze cooled chickpea mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Serve with rice.

LEMON CHICKEN AND RICE WITH ARTICHOKES

Steps:

• Coat a Dutch oven or large pan with cooking spray and heat over medium-high heat.
• Add chicken, onion, and bell pepper and saute 5 minutes.
• Stir in rice, lemon juice, salt, pepper, and broth; bring to a boil.
• Cover and reduce heat; simmer for 15 minutes or until rice is tender.
• Stir in artichokes and cook for another minute until thoroughly heated.
• Sprinkle with cheese.

LEMON CHICKEN WITH CHICKPEAS AND ARTICHOKES

Steps:

• In a non stick pot, heat olive oil and saute onion and chicken for 5 minutes until the chicken is lightly browned.
• Add the chickpeas, brine from the artichokes, cumin and lemon to the pot.
• Bring the liquid to a boil then turn down the heat to low.
• Cover the pot and cook for 15 minutes.
• Add the artichokes to the pot and cook for another 2-3 minutes until the artichokes are heated through.
• Serve with rice and vegetables.