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Red Ginger Rice with Chick Peas

Ingredients

  • 1 1/2 c. uncooked red rouge rice
  • 15 oz. can chickpeas drained and rinsed
  • 1 Tbsp. fresh grated ginger or more to taste
  • 2 shallots minced
  • 2 cloves garlic minced
  • 1 Tbsp. olive oil
  • 1/2 tsp. salt
  • pepper to taste
  • 3 c. chicken broth

Instructions

  1. In a heavy bottomed casserole, sweat your shallots and garlic in olive oil. Add in the grated ginger and stir over a medium flame for 5 minutes. Add the rice and cook for about 5 minutes then add in 3 cups chicken broth, bring to boil then reduce to simmer and cook 20-25 minutes.
  2. Add in the chickpeas. Stir and warm up together for 10 minutes over a medium flame. Salt and pepper, serve.

Recipe Notes

Adapted from Cooking class I took in Arles, France