+ Add All Greek Lemon Rice with Chickpeas Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
My Recipe Box
Recipes
Menu
Shopping List
Greek Lemon Rice with Chickpeas
Rate this Recipe
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
2 Tbsp Avocado Oil or Olive Oil
1 Yellow Onion, diced
1 Tbsp Minced Garlic
1 Tsp Dried Oregano
1/4 Cup White Wine, white blend or dry white wine recommended
1 1/2 Cups Long Grain Brown Rice
1 15oz Can Chickpeas, drained and rinsed
1/2 Cup Sun-Dried Tomatoes, chopped
2 Tbsp Oil from Sun-Dried Tomato Jar
2 Tbsp Fresh Dill, chopped
1/2 Tsp Salt
1/2 Tsp Black Pepper
2 1/4 Cup Vegetable Stock
1 Lemon, sliced into wedges, seeds removed
1/2 Cup Kalamata Olives, pitted and sliced
2 -3 Cups Baby Spinach
1 Pint Cherry Tomatoes, sliced in half
Directions:
Preheat the oven to 375 degrees.
Prep the ingredients. Chop the onion, mince the garlic, drain and rinse the chickpeas, chop the sun-dried tomatoes, chop the dill, slice the lemon, slice the olives, and slice the tomatoes. Set all ingredients aside.
In a large oven-proof skillet, heat oil over medium heat. Add the onion and cook until soft and translucent. Add the garlic and oregano, and cook for another minute, until fragrant. Add the white wine and stir to combine.
Add the rice and stir to combine.
Add the chickpeas, sun-dried tomatoes, oil from the sun-dried tomato jar, dill, salt, and pepper. Mix together.
Add the vegetable broth and stir. Add the lemon wedges to the skillet.
Cover the skillet with aluminum foil and bake for 35-40 minutes, or until the rice is cooked. Add an additional 5 minutes if the rice is not fully cooked.
Remove the foil and add the olives, cherry tomatoes, and spinach. Stir to combine, then place the foil back on the skillet. Let the skillet sit for about 5-7 minutes to allow the spinach to wilt. Remove the foil, stir again, and serve warm. Add additional salt and pepper, to taste.
In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
1/4 Cup White Wine, white blend or dry white wine recommended
1 1/2 Cups Long Grain Brown Rice
1 15oz Can Chickpeas, drained and rinsed
1/2 Cup Sun-Dried Tomatoes, chopped
2 Tbsp Oil from Sun-Dried Tomato Jar
2 Tbsp Fresh Dill, chopped
1/2 Tsp Salt
1/2 Tsp Black Pepper
2 1/4 Cup Vegetable Stock
1 Lemon, sliced into wedges, seeds removed
1/2 Cup Kalamata Olives, pitted and sliced
2 -3 Cups Baby Spinach
1 Pint Cherry Tomatoes, sliced in half
Directions:
Preheat the oven to 375 degrees.
Prep the ingredients. Chop the onion, mince the garlic, drain and rinse the chickpeas, chop the sun-dried tomatoes, chop the dill, slice the lemon, slice the olives, and slice the tomatoes. Set all ingredients aside.
In a large oven-proof skillet, heat oil over medium heat. Add the onion and cook until soft and translucent. Add the garlic and oregano, and cook for another minute, until fragrant. Add the white wine and stir to combine.
Add the rice and stir to combine.
Add the chickpeas, sun-dried tomatoes, oil from the sun-dried tomato jar, dill, salt, and pepper. Mix together.
Add the vegetable broth and stir. Add the lemon wedges to the skillet.
Cover the skillet with aluminum foil and bake for 35-40 minutes, or until the rice is cooked. Add an additional 5 minutes if the rice is not fully cooked.
Remove the foil and add the olives, cherry tomatoes, and spinach. Stir to combine, then place the foil back on the skillet. Let the skillet sit for about 5-7 minutes to allow the spinach to wilt. Remove the foil, stir again, and serve warm. Add additional salt and pepper, to taste.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
order online
weekly specials
What's Trending
Be In The Know!
Sign up for our email list and receive weekly deals, special offers,
event information and much more!
Please enter a valid email address.