Good evening and welcome to What’s for Dinner for another Saturday night of food tips, recipes, questions, and drool-inducing pics!
What’s for Dinner? is a Saturday evening get-together where friends share recipes, talk about good food and help others answer culinary questions.
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I always have chickpeas aka garbanzo beans and rice on hand so when I got a bag of lemons and was looking for ideas this simple Greek recipe sounded good:
from www.olivetomato.com
INGREDIENTS:
- 1 ½ cup canned or ¾ cup dry chickpeas
- 1 tablespoon tahini
- Juice from 1 ½ lemons plus more for serving
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1 garlic clove minced
- ¾ cup uncooked medium grain rice
- ½ teaspoon kosher salt
- a few good grinds of black pepper
- 1 bay leaf
- chopped parsley for garnish
DIRECTIONS:
-
If using dry chickpeas: soak overnight, next day simmer for 20-40 minutes until cooked but not mushy, drain set aside and save 2 cups of the cooking water.
-
In a medium pot heat 2 tablespoons of olive oil and sauté onion until soft. Meanwhile in small bowl mix the tahini with the lemon juice and 3-4 tablespoons of water.
-
Once onion is soft, add garlic and sauté for a minute, then add rice and beans and stir until they are coated in oil.
-
Add the tahini-lemon mixture, salt, pepper, bay leaf and about 1 1/2 cup of the water leftover from the chickpeas (if cooked from dry, otherwise just regular water) and simmer for about 15-20 minutes, until rice is done, and water has been absorbed. You may add more hot water if needed.
-
Serve with extra lemon and chopped parsley.
This could be a side dish with grilled meats or a nice light meal on it’s own. I drizzled extra olive oil over the finished dish too.
So that’s WFD here! What are you cooking or eating tonight? Care to share or have a question please feel free to jump in!
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