Becky #7's Note:
This is a delicious and easy recipe that that you can make with staples from the pantry. The basic recipe is vegetarian, but you can add meat.
My Private Note
Units: US | Metric
- 1In a big pot, saute the onion and garlic in the olive oil. In the meantime, put the water (and bouillon cubes, or whatever) in the microwave for a few minutes.
- 2Add the brown rice to the pot. Saute it with the onion mixture until fragrant.
- 3Once the water is hot (boiling hot, ideally), add it to the pot.
- 4Add the can of tomatoes to the pot.
- 5Add the herbs as well. (Though, with the exception of the bay leaf, I sometimes wait and add the rest of the herbs towards the end, with the chickpeas.).
- 6Cover and bring to a boil. Reduce heat and simmer until rice is almost cooked and water is almost absorbed.
- 7Add the chickpeas (and/or other additions). Cover again and cook until the rice is done and the water is absorbed.
- 8There are lots of things that you can substitute for the chickpeas, or use to complement them. I've done shredded chicken (a great way to get rid of leftover chicken, especially the final bits on the carcass), sausage, shrimp, or kidney beans. The recipe can handle about 2 cups of these extras.
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Nutritional Facts for My Mom's Chickpea Casserole
Serving Size: 1 (403 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 330.4
- Calories from Fat 34
- Total Fat 3.8 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 225.7 mg
- Total Carbohydrate 65.8 g
- Dietary Fiber 7.0 g
- Sugars 5.0 g
- Protein 9.2 g