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Basmati Rice, Chick-Peas & Toasted Almonds

Thai-Style Salmon

Pumpkin Frittata

Basmati Rice, Chick-Peas & Toasted Almonds

The age-old combination of rice and beans takes on a bit of an Indian flavor here with the use of basmati rice (an aromatic rice grown primarily in India) and chick-peas, another ingredient common to Indian cuisine. If you can't find basmati rice, substitute Texmati, jasmine, or any long-grain rice.

2 teaspoons olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
1 large red bell pepper, cut into H-inch pieces
1 cup basmati rice
2 cups water
1 1/2 teaspoons grated lemon zest
1/2 teaspoon salt
1 can (19 ounces) chick-peas, rinsed and drained
1/3 cup chopped cilantro
1/4 cup sliced almonds, toasted

1 In a medium nonstick saucepan, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently, until the onion is soft, about 7 minutes.

2 Add the bell pepper and rice, stirring to coat. Stir in the water, lemon zest, and salt, and bring to a boil. Reduce to a simmer, cover, and cook until the rice is tender, about 15 minutes.

3 Stir in the chick-peas and cook until heated through, about 3 minutes. Stir in the cilantro and toasted almonds at serving time.

Makes 6 servings

Nutrition Information (per serving)
calories 242 • total fat 5g (saturated 0.6g) • cholesterol 0mg • dietary fiber 5g • carbohydrate 42g • protein 8g • sodium 270mg • good source of: fiber, folate, thiamin, vitamin C