Middle Eastern Rice with Black Beans and Chickpeas
5 g ground cumin
5 g ground turmeric
3 g turmeric
1 fresh parsley, chopped
40 g pine nuts
salt to taste
ground black pepper to taste
20 ml olive oil
2 clove garlic, minced
180 grams uncooked basmati rice
1 tbsp cayenne pepper
945 ml chicken stock
700 g ground turkey (or any other meat of your choice)
2 cans of beans, drained and rinsed
2 cans of black beans, drained and rinsed
1 cilantro, chopped
How to make Middle Eastern Rice with Black Beans and Chickpeas
- Pour olive oil in a large sauce pan and cook over medium heat.
- Stir in garlic, and let it sit in there for minute.
- Toss the rice, cumin, turmeric, coriander and cayenne pepper. Cook this for 5 minutes.
- Pour in the chicken stock. Bring it to a boil.
- Reduce the heat and cover.
- Let the mixture sit in for 15 to 20 minutes.
- Cook the turkey in a skillet over medium heat, until brown.
- Carefully mix the garbanzo beans, black beans, cilantro parsley, pine nuts and cooked turkey into the cooked rice.
- Add salt and pepper to taste.
- Historians have traced Turkey over thousands of years ago and have recorded the native American Indians raising them specifically for food.
- When a turkey becomes mature enough, it accumulates over 3,500 features.
- The turkey industry is worth over $1 billion every year.
- Dark turkey meat contains more vitamins and minerals than white turkey, but the downside is even more saturated fats and a higher dose of calories.