Short
Arnold
Lara MCashew & Zucchini Rice
July 28th 2006 07:53
Ingredients: (serves 2)
1 Zucchini
1 onion
1 Stick of Celery
1 Handful of Corriander
1 Cloves Garlic
1/2 Can Diced Tomato
½ Cup Short Grain Rice
½ Can Chickpeas
½ a Cup of Cashews
1 ½ Cups of Water
Taco Seasoning
Olive Oil
Paprika
Thinly slice the zucchini and dice the onion. Heat a dash of olive oil in a large frying pan and sautee the onion, diced, until it just becomes transparent. Add the zuchinni, celery and garlic and cook until just brown. Place ½ cup of short grain rice into the fry pan and stir to coat in the oil. Add the diced tomato and the water and simmer with a cover for about 20 minutes or until the rice is soft. Meanwhile, drain the chickpeas and place into a lightly oiled sauce pan with the cashews. Fry for about a minute and mix in taco seasoning mix (or alternatively use paprika, cumin, garlic and salt and pepper). When the rice is tender stir in the chickpea mix and the coriander leaves, roughly chopped. Season and serve hot with paprika sprinkled on top as a garnish.
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