Total Time
35mins
Prep 15 mins
Cook 20 mins

This is a recipe that I got from a vegetarian cookbook and made a few modifications to. We have fallen for this dish and now make it a few times a month. My two year old also loves it. We tried it out on some non-vegetarians and they all loved it.

Ingredients Nutrition

Directions

  1. Cook water, rice, thyme, and bay leaf and set aside.
  2. Heat olive oil and half of the butter in a skillet and then add chickpeas.
  3. When chickpeas start to lightly brown (about 5 mins) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes.
  4. Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes.
  5. Remove from heat and mix rice and chickpeas together until rice is a golden color.
  6. Mix in remaining butter (cubed) and Parmesan cheese.
Most Helpful

5 5

So delicious! I halved the butter and oil, and I still adore this dish.

5 5

Made this last night. I added a roasted red pepper and zucchini. I also used fresh oregano. It was very yummy and will now be added to our dinnier list as it was easy to make and very easy to alter.

5 5

Quick, easy and so yummy. I cooked the rice in chicken broth to add more flavor. Of course, this renders the dish no longer vegetarian but does add a wonderful touch to the dish.