rice with chickpeas; mint and lemon pesto

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Basmati Rice and Chick Peas with Mint and Lemon Pesto Sauce

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : Rice

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large garlic cloves

1/2 teaspoon salt

1/2 cup pine nuts or almonds

1 cup fresh mint leaves

1/2 cup fresh parsley

3/4 cup olive oil

3 tablespoons fresh lemon juice

1 teaspoon fresh lemon zest

5 cups hot cooked basmati rice

1 1/2 cups cooked chick peas

 

Combine garlic, salt, and nuts in food processor and blend to a paste, using

short on and off pulses. Add mint and parsley and continue to process, scraping

down the sides of bowl as needed. With machine running, slowly add olive oil.

Blend in lemon juice and zest. To serve, toss with hot cooked rice and chick

peas.

Serves 4

 

Source:

" Rice and Spice "

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Per Serving (excluding unknown items): 847 Calories; 53g Fat (55.2% calories

from fat); 16g Protein; 80g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;

285mg Sodium. Exchanges: 5 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit;

9 1/2 Fat.

 

NOTES : The fresh taste of mint and lemon combine to make this pesto that

complements the fragrant basmati rice and meaty chick peas.

 

Nutr. Assoc. : 0 0 4489 0 0 0 0 802 20036 346

 

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