Middle Eastern Rice with Black Beans and Chickpeas Best Dishes

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Middle Eastern Rice with Black Beans and Chickpeas

"I were given this recipe from a chum who is from Bethlehem. The flavors are just scrumptious. The possibilities of add-ins are infinite. Ground beef, lamb, or red meat may be used in preference to turkey."

Ingredients :

1 tablespoon olive oil
1 clove garlic, minced
1 cup raw basmati rice
2 teaspoons floor cumin
2 teaspoons floor coriander
1 teaspoon ground turmeric
1 teaspoon floor cayenne pepper
1 quart bird inventory
1 1/2 pounds ground turkey
2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
2 (15 ounce) cans black beans, tired and rinsed
1 bunch chopped clean cilantro (non-obligatory)
1 bunch chopped clean parsley (non-obligatory)
1/4 cup pine nuts (non-obligatory)
salt to flavor
ground black pepper to taste

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H

Heat the olive oil in a massive saucepan over medium warmth. Stir in garlic, and prepare dinner 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir five mins, then pour in bird inventory. Bring to a boil. Reduce heat to low, cover, and simmer 20 mins.
Place the turkey in a skillet over medium heat, and prepare dinner until lightly brown.
Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.

Notes :

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