This blog is based on a huge collection of recipes Josa Young wrote for the Fresh Food Company's newsletters between 1995 to 2000. But she can't help digressing...
16 February 2011
Rice with Chickpeas
Bring to the boil ½ pt (300ml) stock with a little butter. Add a tin of rinsed organic chickpeas (or the equivalent you have soaked and cooked) plus 8oz (250g) long-grain rice (which you have rinsed until the water runs clear). Stir and cover, simmering very slowly until the liquid has been absorbed (20 mins). It might take a little more boiling water. At the end, put a clean tea towel between lid and pan and allow to stand for a few minutes. Fluff up and serve with a selection of the dishes above.
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rice recipe
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