Yellow Rice with Chickpeas
Recipe Description
[http://www.fruitsandveggiesmatter.gov/publications Fruits and Veggies Matter Child Recipe Cards] by the US Centers for Disease Control and Prevention, public domain government resource—original source of recipeIndians eat rice with many meals. Pay careful attention when preparing this recipe to discover which spice causes the rice to turn yellow.
* Cook Time: 40 minutes
* Serves: 4
Ingredients
- 2 tbsp canola oil
- 1 medium-size onion, diced
- 1 medium-size Russet potato, diced
- 3 cups water
- 1 cup basmati rice|basmati or long-grain rice
- ¾ tsp salt
- ½ tsp cumin seeds
- ¼ tsp ground turmeric
- 1 cup canned chickpeas, rinsed and drained
- In a 3-quart saucepan over medium heat, heat oil; add onion and potato. Cook 5 minutes, stirring occasionally.
- Add water, rice, salt, cumin seeds, and turmeric; over high heat, heat to boiling.
- Reduce heat to low; cover and simmer 20 minutes, or until rice and potatoes are tender. During the last 5 minutes of cooking, stir in chickpeas.
This article uses material from the "Yellow Rice with Chickpeas" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
