Vegetarian Lemon Rice With Artichokes and Chickpeas

Submitted by Megan from Chicago

"This recipe was inspired by RecipeZaar recipe #112256 and RecipeZaar recipe #103529. I think that it’s a nice vegetarian hybrid between the two."

 

• Ready In: 1hr 30mins
• Ingredients: 12
• Serves: 6

ingredients

• 59.14 ml olive oil
• 1 medium onions or 1 large onion
• 1 medium red bell peppers or 1 large red bell pepper
• 6 garlic cloves, crushed
• 473.18 ml brown basmati rice (not instant) or 473.18 ml rice, of your choice (not instant)
• 1 lemons, juice of or 2 lemons, juice of
• 709.77 ml vegetable broth or 709.77 ml chicken broth, if you prefer
• 4.92 ml salt
• 4.92 ml black pepper
• 396.89 g can artichoke hearts, drained (cut into quarters if they don't come that way)
• 2 (850.48 g) can chickpeas, drained
• 88.74 ml parmesan cheese (if you prefer)

directions

1. Heat olive oil in very large pan with a lid.
2. Add rice and sauté until golden brown.
3. Add onions and red bell pepper and sauté until soft and onions are translucent.
4. A couple of minutes before onions and red pepper are soft, add the garlic (I don’t know about you, but I do this to prevent the garlic from burning).
5. Stir in broth, lemon juice, salt and pepper; bring to a boil.
6. Cover and reduce heat; simmer for 40 minutes or until rice is tender.
7. Remove from heat; stir in artichokes and chickpeas.
8. Cover for about 5 minutes to make sure they get warm.
9. When serving, sprinkle with parmesan cheese.

Reviews

[Rita1652]

This was delicious! I made it in the ricer. Starting with the lid open follow the directions for sauteing and then added remaining ingredients and closed lid and walla. A great side or main. Sun dried tomatoes would be a really great addition in this. Thanks!