Greek style rice with chickpeas and lemon
Greek style rice with chickpeas and lemon
veggie, nut-free, egg-free, freezes
4 portions
Ingredients
- 30 ml (2 tbsp) olive oil
- 1 chopped onion
- 15 ml (1 tbsp) chopped garlic
- 125 ml (1/2 cup) white wine
- 310 ml (1 1/4 cups) Cedar partially cooked long grain rice
- 10 cherry tomatoes of various colors cut in half
- 1 can 540 ml chickpeas, rinsed and drained
- 15 ml (1 tbsp) of Greek seasoning
- 30 ml (2 tbsp) chopped fresh parsley or 10 ml (2 tbsp) of dried parsley
- 125 ml (1/2 cup) chopped dried tomatoes
- 560 ml (2 1/4 cups) vegetable broth
- 1/2 lemon (zest and juice)
- Salt and pepper to taste
Preparation
- In a skillet, heat the oil over medium heat. Cook the onion and garlic for 2 to 3 min
- Pour in the white wine and reduce until the liquid has completely evaporated
- Add the rice, cherry tomatoes, chickpeas, seasoning, parsley, dried tomatoes, broth zest and lemon juice. Season with salt and pepper
- Bring to a boil and simmer over medium-low heat for 15 to 18 min until the liquid is completely absorbed
- Add the spinach and stir
