Name: Baked Basmati Rice with Garbanzo-Cherry Gremolata
Yield: 6
Ingredients: 1 cup canned garbanzo beans, drained and rinsed; ¾ cup coarsely chopped dried cherries; ¼ cup chopped fresh parsely; 2 tablespoons thinly sliced fresh mint; 2 tablespoons chopped fresh dill; 1 large garlic clove, minced; 2 tablespoons red wine vinegar; ⅛ teaspoon ground allspice; ¼ teaspoon salt; ¼ teaspoon pepper; 1 cup dry basmati rice, rinsed; 1½ tablespoons olive oil; 1½ cups water or broth; Zest of 1 lemon; 1 bay leaf; Pinch of salt

Baked Basmati Rice with Garbanzo-Cherry Gremolata

This low-fat, low-cal dish is jam-packed with zesty, delicious flavors.

Ingredients

FOR THE GREMOLATA

1 cup canned garbanzo beans, drained and rinsed
¾ cup coarsely chopped dried cherries
¼ cup chopped fresh parsely
2 tablespoons thinly sliced fresh mint
2 tablespoons chopped fresh dill
1 large garlic clove, minced
2 tablespoons red wine vinegar
⅛ teaspoon ground allspice
¼ teaspoon salt
¼ teaspoon pepper

FOR THE RICE

1 cup dry basmati rice, rinsed
1½ tablespoons olive oil
1½ cups water or broth
Zest of 1 lemon
1 bay leaf
Pinch of salt

Servings

Instructions

Preheat oven to 375˚. In a small bowl, combine gremolata ingredients, and season with salt and pepper; set aside.
In a 1½-quart casserole baking dish, combine rice, oil, water or broth, lemon zest, bay leaf and a pinch of salt. Cover tightly with aluminum foil, and bake until liquid is completely absorbed, about 40–50 minutes. Remove from oven and fluff rice, being sure to remove the bay leaf.
Spoon gremolata over rice, top with more lemon zest and serve warm.

Baked Basmati Rice with Garbanzo-Cherry Gremolata

Carsen Snyder

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