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.

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

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

frozen_rain November 16, 2011

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.

Mt House mama June 20, 2009

Very good!!! I made this just as written and next time ---and there will definately be a next time --- I will add extra sun-dried tomatoes. Thank you for posting!

ChiefCook&BottleWasher January 27, 2010