| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

The natural tan color of brown rice comes from the bran layers that remain on the grain after processing.

Spicy Chick-Peas and Rice

1 medium onion, chopped

1 garlic clove, minced

1 tablespoons olive oil

2 cups cooked long-grain brown rice

1 (16-ounce) can chick-peas (garbanzo beans), drained and rinsed

1/2 cup water

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon dried basil

1/2 teaspoon dried marjoram

1/4 teaspoon ground cumin

1/4 teaspoon ground turmeric

1/8 teaspoon freshly ground pepper

1. Saute onion and garlic in oil in a large skillet over medium-high heat, stirring constantly, until tender.
2. Stir in rice and remaining ingredients. Cover, reduce heat, and simmer 15 to 20 minutes, stirring occasionally.

Makes 6 to 8 servings.