Tuesday, April 15, 2008

Middle Eastern Rice & Beans

I went to the health food store today with my shopping list and meal plan, and got an expected call to go pick up one of Zoe's friends, so had to stuff my cart as quickly as possible, checkout and leave. When I got home, I realized that I ended up with many things that were not on my list, and not enough ingredients to cook anything planned for my meal plan! I was swayed by great sales, and came home with 12 cans of beans!
So, I found this recipe on allrecipes decided to try it out. The recipe calls for fresh cilantro and parsley, which I did not have, so I threw in a little dried parsley. I also omitted the ground turkey, and thought it worked well without it, although if I make this recipe again I will include it. This meal was very spicy, but Zoe said she loved it, and Ben went back for seconds. Well, that's not saying much since I didn't put much on Ben's plate to begin with, thinking that he wouldn't like it. I also served green beans that I sauted an onion before throwing in the frozen green beans, and Zoe ate a ton of it, and she never eats alot of veggies! I'll remember that!

Middle Eastern Rice with Black Beans and Chickpeas
-adapted from allrecipes


  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 cup uncooked basmati rice
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cayenne pepper
  • 1 quart chicken stock
  • 1 1/2 pounds ground turkey
  • 2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1 bunch chopped fresh cilantro (optional)
  • 1 bunch chopped fresh parsley (optional)
  • 1/4 cup pine nuts (optional)
  • salt to taste
  • ground black pepper to taste
  1. Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  2. Place the turkey in a skillet over medium heat, and cook until evenly brown.
  3. Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.