You know what might make carrying this Middle Eastern Rice with Black Beans and Chickpeas to work more interesting? An insulated lunch box that can keep it warm and fresh until it is time to eat. Pack the Middle Eastern Rice with Black Beans and Chickpeas in your Vaya Tyffyn and enjoy every meal you have away from home.
Health benefits
Turkey is rich in protein which is the building blocks of musculature. What makes turkey stand out from chicken is that it has a richer reservoir of vitamin B6 and tryptothan, an essential amino acid used by the body to create proteins.
Ingredients
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.
Trivia
- 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.