Register for a free user account in order to enjoy the following features on Barlows Recipes:
Join Our Community
Brown Rice and Chickpeas with Broccoli Rabe
This nourishing and wholesome recipe makes a great one-dish meal that you can put together in minutes when you start with cooked rice and canned chick peas. Brocooli rabe, also called rapini, looks sort of like ""skinny"" brocooli, with long slender stems, tiny buds, and leaves. It has a pleasant, slightly bitter flavor and is available in well-stocked supermarkets.
2 bunches brocooli rabe, stems trimmed
2 tablespoons olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 1/2 cups cooked or warmed 15 oz. can chick peas, drained and rinsed
3 cups cold cooked brown rice, broken up into small pieces.
Salt and freshly ground black pepper
1. Cook the broccoli rabe in a pot of boiling, salted water until tender, about 5 minutes. Drain and coarsly chop. Set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes. Add the broccoli rabe and cook for 2 minutes, stirring to combine. Stir in the chick peas, rice and salt and pepper to taste. Cook, stirring, until heated through, about 10 minutes. Serve hot.