Recipe for cooking rice with garbanzos and currants
Recipes from Greece :: Greek Rice, Pasta and Grain Dishes
4 Tbsp. olive oil
2 med. onions, chopped
1 c. long-grain rice
1/4 c. white wine (optional)
2 c. fresh or canned chicken stock, or water
1 (15 ounce) can garbanzo beans (chick-peas, ceci),
drained or 1 c. dried garbanzo beans, soaked
overnight and boiled for 45 mins., until tender
1/2 c. dried currants or raisins
Juice of 1 lemon
Salt and freshly-ground pepper, to taste
Chopped parsley (for garnish)
Heat the oil in a large saucepan over moderate heat. Sauté the onions until translucent, about 5 mins.
Add the rice and stir to thoroughly coat the rice with the oil. Add the optional wine and cook for 2 mins.
Add the chicken stock or water and the remaining ingredients and simmer covered over low heat for 15 to 20 mins., until the rice is done.
Sprinkle and distribute with the chopped parsley.
Serves 4 to 6.
