Brown Rice With Chickpeas And Garden Vegetables Recipe
Ingredients
| Asparagus spears | 1/2 pound | |
| Olive oil | 2 Teaspoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Zucchini | 1 Cup (16 tbs), sliced | |
| Shredded carrot | 1 Cup (16 tbs) | |
| Garlic | 3 Clove (5gm), minced | |
| 1 tablespoon bottled minced garlic | ||
| Vegetable broth | 1 1/3 Cup (16 tbs), canned | |
| 1 cup uncooked instant brown rice | ||
| Italian seasoning | 1 1/2 Teaspoon, dried | |
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| 3/4 cup chopped plum tomatoes | ||
| Garbanzo beans | 1 Can (10oz), drained | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
1. Snap off tough ends of asparagus, and cut asparagus into 1-inch pieces. Heat oil in a large saucepan over medium-high heat. Add asparagus, onion, and next 3 ingredients, saute 5 minutes. Add broth, and bring to a boil. Stir in rice and next
3 ingredients.
2. Cover, reduce heat, and simmer 10 minutes. Let stand, covered, 5 minutes or until liquid is absorbed.
3. Add tomatoes and chickpeas, toss gently. Sprinkle with cheese.
3 ingredients.
2. Cover, reduce heat, and simmer 10 minutes. Let stand, covered, 5 minutes or until liquid is absorbed.
3. Add tomatoes and chickpeas, toss gently. Sprinkle with cheese.
Chef
