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Mar. 19th, 2012 05:53 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
carols_stuffGreek Rice with Garbanzos and Currants
4 Tbs (60 ml) olive oil
2 medium onions, chopped
1 cup (250 ml) long-grain rice
1/4 cup (60 ml) white wine (optional)
2 cups (500 ml) fresh or canned
chicken stock, or water
1 - 15 oz (420 g) can of garbanzo
beans (chick-peas, ceci), drained
OR
1 cup (250 ml) dried garbanzo beans, soaked overnight and boiled for 45 minutes, until tender
1/2 cup (125 ml) dried currants or raisins
Juice of 1 lemon
Salt and freshly ground pepper to taste
Chopped parsley for garnish
Heat the oil in a large saucepan over moderate heat. Saute the onions until translucent, about 5 minutes. Add the rice and stir to thoroughly coat the rice with the oil. Add the optional wine and cook for 2 minutes. Add the chicken stock or water and the remaining ingredients and simmer covered over low heat for 15 to 20 minutes, until the rice is done. Sprinkle with the chopped parsley. Serves 4 to 6.
4 Tbs (60 ml) olive oil
2 medium onions, chopped
1 cup (250 ml) long-grain rice
1/4 cup (60 ml) white wine (optional)
2 cups (500 ml) fresh or canned
chicken stock, or water
1 - 15 oz (420 g) can of garbanzo
beans (chick-peas, ceci), drained
OR
1 cup (250 ml) dried garbanzo beans, soaked overnight and boiled for 45 minutes, until tender
1/2 cup (125 ml) dried currants or raisins
Juice of 1 lemon
Salt and freshly ground pepper to taste
Chopped parsley for garnish
Heat the oil in a large saucepan over moderate heat. Saute the onions until translucent, about 5 minutes. Add the rice and stir to thoroughly coat the rice with the oil. Add the optional wine and cook for 2 minutes. Add the chicken stock or water and the remaining ingredients and simmer covered over low heat for 15 to 20 minutes, until the rice is done. Sprinkle with the chopped parsley. Serves 4 to 6.
