Ep. 134 – rice with chickpea and lemon

Or how I destroyed the rice. With a pinterest-inspired vegan recipe – yeeess, I saved several on a Greek sunny day outside. :)))

Well, I might be a disaster, but I can’t stand the dishes where the rice is boiled until the grain is gone. Like the traditional pilaf – is a big no-no. 🙂 For this reason in recent years I bought basmati or portioned rice in the bag, because it boils quickly and the grain keeps its shape.

It would have been logical to do the same now, respectively to boil the rice separately and add it along the way or at the end… but I said that what the motherofdisaster can happen, let’s follow the recipe… :))))

By the way, now I hope you understand why I am very reluctant to follow recipes’ instructions and prefer free improvisation. 🙂

This Mediterranean-inspired recipe says to sauté a chopped onion and garlic in 2 tablespoons of olive oil, then add a cup (can) of boiled chickpeas and half a cup of rice, salt, pepper, bay leaf. Put over 1 tablespoon of tahini previously mixed with the juice of a lemon and about 3-4 tablespoons of water; cover with water or chickpea juice and simmer for about 20 minutes, until the rice is cooked through. Serve with chopped parsley and lemon slices. Very good for some vitamin C to immunize the body. 😀

The problem is this: rice cooked on the stove usually requires you to get the amount of water + temperature + cooking time. As a result, I put everything in the oven. The planets didn’t line up there either, because I put in too much water, so my rice boiled… and kept boiling…

Well pinkkittysuperdisaster, and did you eat? I ate because it tasted good, even though it looked disastrous. And not at all like on pinterest. :)))

See all the kitchen disasters here. 🙂 If you try the recipe, don’t forget to post pictures on our facebook page.

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