Rice with Chickpeas, Dried Fruits and Herbs



3 tablespoons olive oil

2 cups rice mixed ( white and wild)

4 cups vegetable broth

2 cups chickpeas cooked

1/2 cup cranberry

5 dried apricots cut into small pieces

1 cup sweet wine

1/2 brunch parsley finely chopped

Freshly ground pepper


Put apricots and cranberries in a bowl with wine to soak. Heat the olive oil in width nonstick skillet and saute the rice for 2-3 minutes stirring constantly until the rice is transparent. Add vegetable broth and wait until boil. Then lower the heat and leave to brewed slowly  for 20 minutes.

As soon as the liquid is almost absorbed, add the boiled chickpeas, cranberries,apricots cut into pieces and mix well.  Sprinkle with parsley and serve with freshly ground pepper.

Bon Appetit!

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