Prep 5 mins
Cook 20 mins
I came up with this recipe in an attempt to replicate the rice I ate at a local Mediterranean restaurant. The server told me the secret to the dish was the chicken broth and chickpeas. It is very flavourful and a great accompaniment to skewered Greek chicken and a fresh salad.
- 14.79 ml olive oil
- 2 garlic cloves, minced
- 236.59 ml rice (I prefer to use Basmati)
- 354.88 ml good quality chicken broth
- 59.14 ml chickpeas
- 2.46 ml dried oregano
- 2.46 ml all purpose Greek seasoning
- 1.23 ml cumin
- Heat the olive oil in a pan and add garlic and rice; cook until rice is a bit brown.
- add all other ingredients and bring to the boil.
- reduce heat to medium low; cover and let cook for 20 minutes.
- Fluff with a fork and serve.
Rice and chickpeas are great together. I omitted the cumin. I used basmati rice. It was great. Thanks hedgiehog :) Made for Cookbook tag game
This was a wonderful accompaniment to my stuffed peppers, Greek style. This yummy rice has a subtle flavor, not overwhelming, so it plays a great second fiddle to the main dish. The chick peas add the perfect touch. I will definitely make it again. The only thing I did change was to add a bit more broth. I usually use a 2-1 ratio of broth to rice, so I used 1 3/4 cups broth and am glad I made the change. The rice was perfectly cooked and the grains were separate, not mushy.
Made this for PAC Spring 2012
Very easily prepared, this made a delicious flavourful rice which I will definitely make again. forgive me, I had no chickpeas and I know they are integral, I will make it again using them and let you know :). I used this rice to accompany Greek Lemon Garlic Chicken, an excellent quick and delicious meal, thank you! Made for PAC Fall 2011