Mama Mangia
Super Moderator
GARBANZOS WITH RICE
2/3 cup extra-virgin olive oil
1 1/3 cups coarsely chopped onions
1/2 cup dry white wine
Pinch of crushed red pepper flakes
4 cups chicken stock or water, heated, plus extra if needed
2 cups cooked garbanzos (see Note)
1 cup peeled, seeded and diced ripe tomatoes or canned diced tomatoes and juice
1 cinnamon stick
1 bay leaf
1 cup medium-grain rice, such as Arborio
1/2 cup grated hard myzithra, crumbled feta or grated pecorino Romano cheese (opt.)
1/4 cup chopped, fresh, flat-leaf parsley
In a Dutch oven, heat 1/3 cup oil and saute onions over medium heat, stirring frequently, for 8 to 10 minutes, or until soft. Add wine and pepper flakes and cook for 1 minute over high heat. Add 2 cups stock or water, garbanzos, tomatoes, cinnamon stick, bay leaf and salt to taste and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes.
Add rice and remaining 2 cups stock or water and bring to a boil, cover, then reduce heat to low and simmer, stirring often and adding a little more stock or water if needed, for 20 minutes or until rice is tender.
Add remaining 1/3 cup oil and cheese, if using. Taste and adjust seasonings. Cover, remove from heat and let stand 5 minutes. Discard cinnamon stick and bay leaf, sprinkle with parsley and serve.
Note: To cook garbanzos, place 1 1/4 cup dried garbanzos and 2 tablespoons salt in a medium saucepan and add water to cover by 2 inches. Bring to a boil and skim off foam that rises to the surface. Reduce heat to low and simmer 1 to 1 1/2 hours, or until garbanzos are tender. Add a little warm water, if needed, during cooking. Drain garbanzos and set aside.
2/3 cup extra-virgin olive oil
1 1/3 cups coarsely chopped onions
1/2 cup dry white wine
Pinch of crushed red pepper flakes
4 cups chicken stock or water, heated, plus extra if needed
2 cups cooked garbanzos (see Note)
1 cup peeled, seeded and diced ripe tomatoes or canned diced tomatoes and juice
1 cinnamon stick
1 bay leaf
1 cup medium-grain rice, such as Arborio
1/2 cup grated hard myzithra, crumbled feta or grated pecorino Romano cheese (opt.)
1/4 cup chopped, fresh, flat-leaf parsley
In a Dutch oven, heat 1/3 cup oil and saute onions over medium heat, stirring frequently, for 8 to 10 minutes, or until soft. Add wine and pepper flakes and cook for 1 minute over high heat. Add 2 cups stock or water, garbanzos, tomatoes, cinnamon stick, bay leaf and salt to taste and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes.
Add rice and remaining 2 cups stock or water and bring to a boil, cover, then reduce heat to low and simmer, stirring often and adding a little more stock or water if needed, for 20 minutes or until rice is tender.
Add remaining 1/3 cup oil and cheese, if using. Taste and adjust seasonings. Cover, remove from heat and let stand 5 minutes. Discard cinnamon stick and bay leaf, sprinkle with parsley and serve.
Note: To cook garbanzos, place 1 1/4 cup dried garbanzos and 2 tablespoons salt in a medium saucepan and add water to cover by 2 inches. Bring to a boil and skim off foam that rises to the surface. Reduce heat to low and simmer 1 to 1 1/2 hours, or until garbanzos are tender. Add a little warm water, if needed, during cooking. Drain garbanzos and set aside.