Home Recipes Herbed Rice & Chickpeas with Crispy Shallots

Herbed Rice & Chickpeas with Crispy Shallots

Elevate your weeknight rice with this easy to make recipe. Our Herbed rice and Chickpeas with crispy shallots and slivered almonds packs in fresh bold flavors that pairs well with a range of proteins.

This recipe stars U.S.-grown jasmine rice and comes to us from our friend Gal of @somethingnutritious in partnership with USA Rice.

Ingredients

200 g	jasmine rice
480 ml	water
1 can	chickpeas (≈ 425 g), drained (about 240 g drained)
3	shallots, thinly sliced
60 ml	olive oil, divided
2 tbsp	dill, finely chopped
15 g	parsley, finely chopped, plus more for topping
15 g	cilantro, finely chopped
2	cloves garlic, minced
¾ tsp	salt, plus more to taste
40 g	toasted slivered almonds

Step 1
Heat a pot on medium heat and add in the rice and 2 tbsp of olive oil. Toss together for 1-2 minutes on medium/high heat.
Step 2
Add in the chopped herbs, chickpeas, salt and minced garlic. Mix together.
Step 3
Pour in the water, cover the pot and bring it to a boil. Once boiling, reduce the flame to low and let the rice simmer for 15-20 minutes until all of the water is absorbed.
Step 4
After 15-20 minutes, remove the pot from the flame and let it sit for 10 minutes before fluffing with a fork. Taste and adjust salt as needed.
Step 5
While the rise rests, slice the shallots into thin rounds.
Step 6
Heat a small skillet on medium heat then pour in two tbsp of olive oil. Add the shallots and let them cook for 7-10 minutes until browned, tossing every 2 minutes.
Step 7
Transfer the rice to a serving bowl or plate and top with the crispy shallots, slivered almonds and chopped parsley.

see all recipes

Dinner, Lunch, Main Courses, Seafood

Herbed Rice & Chickpeas with Crispy Shallots

Ingredients

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

You might also like

American Sweet Potato and Salmon Casserole

Ricotta Blueberry Pancakes with Blueberry Sauce

Leftover Turkey Chili Topped with Chili-Toasted Pecans