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Wednesday, August 27, 2014

wild rice cabbage chickpea pilaf

We really liked this dish. NOTE--the photo was taken before I added the chickpeas


  • ½ cup wild rice (I used a package that had whole grain rice with some wild rice and mushroom flavoring (a GF package)
  • 1 medium onion, peeled and diced small
  • 1 medium carrot, peeled and grated (I just chopped small)
  • 1 small red bell pepper, seeded and diced small
  • 3 cloves garlic, peeled and minced
  • 1 tablespoon grated ginger
  • 1½ cups chopped green cabbage (I used red cabbage)
  • 1 cup cooked chickpeas
  • 1 bunch green onions (white and green parts), thinly sliced
  • 3 tablespoons chopped cilantro
  • Salt and freshly ground black pepper to taste
  • Instructions:
    Bring 2 cups of water to a boil in a large saucepan. Add the wild rice and bring the water back to a boil over high heat. Reduce the heat to medium and cook, covered, for 55 to 60 minutes. Drain off any excess water and set aside.
    Heat a large skillet over a medium heat. Add the onion, carrot, and red pepper and sauté the vegetables for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic and ginger and cook for another minute. Add the cabbage and cook for 10 to 12 minutes, or until the cabbage is tender. Add the chickpeas, green onions, and cilantro. Season with salt and pepper and cook for another minute to heat the chickpeas. Remove from the heat, add the cooked wild rice, and mix well.

Tuesday, August 12, 2014

Mediterranean Garbanzo Stir fry

I found this recipe on a can of Garbanzo beans. It was great--mixed with rice and served on home made tortillas.  Fast--it takes only 15 or 20 minutes to make.

Cooked rice (as much as you desire) White rice is nice
1-2 tab of oil
1 tsp oregano
2-4 cloves of garlic--minced or chopped
1 large zucchini, halved and sliced (or 1 and 1/2 medium zucchini
1/2 cup mushrooms sliced (I used more--a small package)
1 can garbanzo beans
2 tab of FRESH mint--chopped
1-2 tomatoes, chopped
Fresh corn tortillas if desired (I made this earlier in the day)

Cook rice according to directions and set aside.  Meanwhile heat oil over medium heat.  Stir in oregano and garlic and saute one minute.  Add zucchini, mushrooms and beans, stirring well to coat with oil and herbs.  Stir fry for ten minutes or until zucchini is crisp and tender.  Add fresh mint and tomatoes and stir to heat about 5 more minutes. Serve over cooked rice and if desired spoon into tortillas with salsa.

note there is a good video here on how to make home made tortillas :  I use a big plastic zip lock bag to press the tortillas using a cereal bowl and then a rolling pin --makes a nice round shape. I cook them about 50 secs on one side and 30 secs or so on the other side. If you flip them several times near the end they get a bit puffy if you desire this.