Married Pilaf -- Garbanzo Beans and Rice
6-8 servings
1 lb. garbanzo beans, soaked overnight in salted water
1 cup long grain rice
1/2 cup olive oil
1 bay leaf
2 Tables. butter
3 fresh onions, finely chopped
1 Tables. fresh lemon juice
salt and pepper
Cook the beans in plenty of water, without salt. When they come to a boil, scrape off the foam from the top of the water. Add the bay leaf and continue simmering for 45-60 minutes, drain, keeping 3 cups of the water. In a large casserole, heat the olive oil over medium heat, saute the onion and rice in the oil for 10 minutes or until the rice is golden brown. Add the beans,salt and pepper, butter and 2 glasses of the saved water. Cover and cook another 20 minutes. This dish should be juicy, so if it gets dry, add more water. Add the lemon and parsley or oregano if you like. This dish is served room temperature as a side dish or cold as a starter/salad..adding more olive oil and lemon when served.
6-8 servings
1 lb. garbanzo beans, soaked overnight in salted water
1 cup long grain rice
1/2 cup olive oil
1 bay leaf
2 Tables. butter
3 fresh onions, finely chopped
1 Tables. fresh lemon juice
salt and pepper
Cook the beans in plenty of water, without salt. When they come to a boil, scrape off the foam from the top of the water. Add the bay leaf and continue simmering for 45-60 minutes, drain, keeping 3 cups of the water. In a large casserole, heat the olive oil over medium heat, saute the onion and rice in the oil for 10 minutes or until the rice is golden brown. Add the beans,salt and pepper, butter and 2 glasses of the saved water. Cover and cook another 20 minutes. This dish should be juicy, so if it gets dry, add more water. Add the lemon and parsley or oregano if you like. This dish is served room temperature as a side dish or cold as a starter/salad..adding more olive oil and lemon when served.
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