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Rice & Noodles with Chickpeas
- verjuice* (approximately 5 tablespoons}
- 1 cup sliced mushrooms
- 1 onion, chopped
- ½ teaspoon crushed garlic
- 1 cup basmati rice
- 30 g vermicelli rice noodles, broken
- 1 cup cooked chickpeas
- 4 cups water
- 2 teaspoons vegetable stock powder
- 2 teaspoons Tuscan or Italian seasoning
- (e.g. Masterfoods}
- 1 teaspoon dried parsley
- 1-2 teaspoons lemon juice
- salt and freshly ground black pepper
Place 3 tablespoons verjuice, mushrooms, onion and garlic in a small saucepan. Cover and sweat over a medium heat until onion is translucent. Remove mixture from pan and set aside.
Add remaining verjuice and rice to saucepan and stir until rice is slightly toasted and all liquid has been absorbed.
Return mushrooms and onion to saucepan along with noodles, chickpeas, 3 ½ cups water and stock powder. Bring to a boil. Lower heat, add seasoning and parsley and cook, covered, for 18-20 minutes, or until rice is tender.
Add extra ½ cup water if necessary. Add lemon juice, and salt and pepper to taste.
Serves 4
Per serve: Kilojoules: 793 Calories: 189
Fat: 1.2 g Saturated fat: 0.2 g Fibre: 2.7 g
Carbohydrate: 37.2 g Protein: 5.7 g
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