Basmati Rice Chickpeas Toasted Almonds Recipes

Steps:

• Place almonds in a medium saucepan and set pan over medium heat. Cook 2 to 3 minutes, until lightly golden brown, shaking the pan frequently to prevent burning. Add chicken broth, rice, salt, and black pepper and bring to a boil. Reduce heat to low, cover and simmer 20 minutes, until liquid is absorbed.
• Fluff with a fork before serving.

Steps:

• Place almonds in a medium saucepan and set pan over medium heat. Cook 2 to 3 minutes, until lightly golden brown, shaking the pan frequently to prevent burning. Add chicken broth, rice, salt, and black pepper and bring to a boil. Reduce heat to low, cover and simmer 20 minutes, until liquid is absorbed.
• Fluff with a fork before serving.

Steps:

• 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.
• Add the bell pepper and rice, stirring to coat. Stir in the water, lemon zest and salt; bring to a boil. Reduce to a simmer, cover and cook until the rice is tender, about 15 minutes.
• Stir in the chickpeas and cook until heated through, about 3 minutes. Stir in the cilantro and toasted almonds at serving time.

Steps:

• Preheat oven to 300°F. Toss almonds with oil on a small rimmed baking sheet; season with salt. Roast, tossing occasionally, until golden brown, 10-12 minutes. Let cool, then chop.
• Meanwhile, rinse rice in several changes of water until water runs clear. Bring rice, lemon zest, and 1 1/2 cups water to a boil in a small saucepan; season with salt. Reduce heat, cover pan, and simmer until rice is tender, 18-20 minutes. Remove from heat, uncover, and scatter apricots over rice. Cover; let sit 10 minutes. Fluff rice with a fork, then mix in almonds, parsley, and lemon juice. Taste and season with more salt if needed.

Steps:

• To make the salad, toss together the chickpeas, rice, bell peppers and scallions in a large bowl. To make the vinaigrette, stir together the sesame seeds, sesame oil and cumin in a medium bowl. Whisk in the lemon juice. Slowly whisk in the olive oil and add the salt. Toss the vinaigrette with the salad and season with salt to taste. Divide among 4 plates and serve.

Steps:

• Pop Trader Joe's frozen brown rice in the microwave, or make a batch of rice the traditional way.
• While rice is cooking, make the dressing by whisking together half of the chopped garlic, tahini, lemon zest, lemon juice, and 3 tbs. olive oil.
• Add the hot water to thin a bit, and then 2 teaspoons salt. Set aside.
• Add 3 tbs. olive oil to a big skillet over medium-high heat, swirling to coat the pan.
• Be sure the chickpeas are completely dry, or they'll spit at you during this next step!
• Add the chickpeas and a sprinkling of salt. Let the beans saute for a couple minutes, until they get a toasty little crust on them.
• Add remaining garlic and onions. Stir for a minute.
• Stir in the asparagus with another pinch or two of salt, then cover with a lid for a minute to steam until the asparagus softens a touch.
• Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish.
• Adjust seasonings, adding more salt if needed.
• Serve family-style in a big bowl drizzled with a few tablespoons of the tahini dressing, letting each person add more dressing to their tastes.
• Watch as this magical concoction disappears before your eyes!