a simple and hearty lunch or a healthy side dish of fried brown rice with chickpeas, green beans and fresh herbs.
- 1 1/2 cups uncooked short grain brown rice or about 3 cups cooked short grain brown rice
- 1 15 oz can chickpeas drained and rinsed
- about 1 lb green beans
- 3 medium sized shallots thinly sliced (about 1 cup)
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
- 1/2 tsp curry powder
- 1/4 tsp tumeric
- 1/2 tsp aleppo pepper
- bacon fat or olive oil
- salt and pepper
- cook brown rice. (can be made ahead of time and is actually recommended if possible).
- while rice is cooking, boil a pot of salted water for blanching green beans.
- cook green beans for about 2-3 minutes depending on their size. when they’re crisp tender move to a bowl of ice water.
- heat 1 tsp bacon fat over medium heat and add chickpeas along with spices, stir gently to coat the chickpeas with spices and cook just until fragrant and warmed. move to a large bowl.
- rinse and wipe out pan, bring back to medium heat and add 1 tbs bacon fat or olive oil.
- add cooled rice and press into a single layer in pan. season with about 2 pinches of salt, a 1/4 tsp aleppo pepper and a few grinds of black pepper. let it cook undisturbed for about 2-3 minutes so rice can start to fry. check to make sure it’s not sticking to the bottom of the pan. if it isn’t stir and continue to fry about another 5 minutes, or until rice starts to get crispy.
- move to the bowl with garbanzo beans.
- increase heat to medium high, and add a thin layer of olive oil. once oil is hot add green beans. make sure they’re dry before adding them to the pan otherwise they will just steam instead of frying. if your pan is small you may want to do this in two phases so you don’t crowd the pan which will also encourage steaming.
- fry for about 2-3 minutes, tossing regularly so the beans don’t burn. you know they’re ready when their skin starts to shrivel and they’re brown in spots. move to a paper towel to drain and season with salt.
- add sliced shallots to the pan and cook, stirring very often so they cook evenly and don’t burn. keep a close eye on them! once shallots reach a fairly dark caramelization, move to a paper towel to drain and season with salt.
- add green beans and shallots to large bowl along with chopped parsley and cilantro.
- toss everything together and taste for salt and pepper. serve slightly warm.
- Category: lunch or side dish