Sometimes the simplest things are best and this rice is the perfect example of that. I make rice quite a lot. It’s a great side as it goes with so many things. My favorites are brown rice, wild rice, black rice and white jasmine rice. I often keep my rice plain but it’s nice to doctor it up once and awhile and this recipe is so delish – the perfect compliment to fish, other proteins or even veggies!
The addition of the olive oil at the end creates a creamy rice, almost like a risotto. The fresh lemon and garlic perfume the rice with just the right flavors to compliment the chickpeas and chopped fresh parsley. I couldn’t stop eating it right out of the pan before dinner was even served. So yes, it’s got my taste-tested approval.
- Rice (2 cups uncooked)…feel free to follow directions on the rice you choose
- One Vegetable Bouillon cube
- 1 – 2 Tablespoons olive oil
- 2 – 3 Large cloves garlic, grated
- Salt and pepper, to taste
- Lemon zest (zest of one and a half lemon)
- 1 – 15 oz. can garbanzo beans
- 2 Tablespoons finely chopped parsley
Cook your rice according to package directions. Add water to the rice (per directions) and one vegetable bouillon cube. Put on the lid and cook until the rice is tender and all the liquid has been absorbed. Turn off the burner.
Remove lid from pot and fluff rice with a fork. Create a well in the center of the pan by digging a little hole in the bottom of the fluffed rice. Pour olive oil into the well along with your grated garlic. Turn stove burner to low and allow garlic to slowly infuse the oil. Once it becomes aromatic, toss garlic oil with the rice so everything becomes incorporated and glossy.
Turn of the burner and add the lemon zest, parsley, garbanzo beans and any additional salt and/or pepper. Mix well and serve! I served mine with a kale/tahini salad (look for the recipe on the blog soon), mahi mahi and roasted sweet potatoes. Super tasty! Try this rice, I think you’ll love it. Bon Apetit!