Chickpea lemon rice

Audrey Egbert

rice - 2 cups brown rice

water - 2 and ¼ cups

Vegetable powder (gluten free) - 2 teaspoons (1 cube)- or you can use chicken powder if you do not need to be vegan

olive oil - 1 tablespoon

garlic - 2 cloves minced (or 1 teaspoon dried ground garlic)

salt and pepper - to taste

lemon zest - zest of 1and ½ lemon (~1and ½ tablespoon)

garbanzo beans (chickpeas) - 15 ounces (~425 grams)

parsley - garnish (2 tablespoons finely chopped)- optional

In a medium pot with a lid, add washed brown rice, water and vegetable powder. Put on lid and bring to a boil. When the brown rice starts to boil, turn down heat to a low simmer and cook for about 30 to 40 minutes or until the rice in tender and all the liquid is absorbed. (By all means you can use white rice for this recipe as well. However the ratio for white rice is 1 cup rice for 1 cup water and cook for about 12 to 15 minutes or until all the liquid is absorbed) Turn off the burner.

Remove lid from the rice pot and use fork to fluff rice. Create a well by clearing a little spot at the bottom of the rice pot. Place in olive oil and turn the stove burner on to medium heat and add the garlic and cook just until aromatic and then stir the rice and add salt and pepper to taste and toss until all of the grains of rice are glossy. Turn off the burner and add the lemon zest, garbanzo beans (chickpeas) and parsley into the rice and mix well.

Serve Vegan Chickpea Lemon Rice while hot. Garnish with parsley and fresh lemon slices. Enjoy!

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