Chick Pea & Rice Casserole

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Recipe submitted by cajacobs@mmm.com

Chick Pea & Rice Casserole

Ingredients (use vegan versions):

2 cups rice (uncooked)
1 can chick peas (garbanzo beans)
1 tablespoon olive oil (optional)
1 tablespoon lemon juice (optional)
1 medium onion, chopped
salt & pepper to taste
assorted herbs (fresh or dried) to taste

Directions:

Cook the rice. Drain the chick peas. Mix all ingredients while rice is still hot.

This recipie is quick and has a lot of flexibility! Leave out the oil if you like. Substitute vegan red wine vinegar for the lemon juice. Use red onions to make it more colorful. Try another type of canned beans. Throw in various herbs. Enjoy!

Serves: 4-6

Preparation time: 25 minutes

this one sounds great,i like the simplicity and versatility of it.i think i might make it tonight for supper.

Archived comment by: sandra

what spices would you use for this recipe? i used cilantro and thyme, but i would appreciate some other suggestions. it was really good, by the way

Archived comment by: sarah

This came from Blandsville - which is cool but somewhat unappetising. I suggest adding a diced red / yellow pepper.

Archived comment by: matt

This is awesome! I added some curry powder because I wanted something spicy.

Archived comment by: nuttyvegan

I just finishe'd trying this out. Very tasty. I didn't add any pepper or herbs but I am one of those people who don't need lots of spices. I cooked the olive oil, lemon juice,onions and chick peas seperately for about 5 minutes before adding it to the rice.

Archived comment by: kisszion

The directions look as if you don't cook the beans. Wouldnt it be better to cook the beans with the water in the can and with listed ingredients of the lemon juice and spices to soften them and enrich the flavor?

Archived comment by: stride4unity