www.monthlymealplanner.com
Middle Eastern Rice with Black beans and Chickpeas
by Amber Brache
serves: 8
  Middle Eastern rice with black beans and chickpeas
Ingredients:
  1 tbsp   olive oil
  1   clove of garlic, minced
  1 cup   uncooked basmati rice
  2 tsp   ground cumin
  2 tsp   ground coriander
  1 tsp   turmeric
  1 tsp   cayenne pepper
  1 qrt   chicken stock
  1 1/2 lbs   ground turkey
  2 cans   garbanzo beans, drained and rinsed
  2 cans   black beans, drained and rinsed
  1 bunch   cilantro, chopped
  1 bunch   parsley, chopped
  1/4 cup   pine nuts
    salt and pepper to taste
Directions:
  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.