Wednesday, April 28, 2010

Middle Eastern Rice with Turkey and Beans

Middle Eastern Rice with
Black Beans and Garbanzo Beans

The original recipe is posted on http://allrecipes.com/Recipe/Middle-Eastern-Rice-with-Black-Beans-and-Chickpeas/Detail.aspx. After reading 190+ positive reviews, I decided to give this recipe a try. The original recipe posted for 1 quart of chicken broth for 1 cup of basmati rice which was questionable. Either I reduced the broth as most reviewers did or increase the quantity of rice. Since I like my rice dry rather than wet, I decided to increase the quantity of rice. While the original recipe is delicious as written, I decided to add in other spices to give more of an authentic flavor I'm accustomed to tasting when I eat at our favorite Middle Eastern restaurant. This is a very simple healthy recipe, very aromatic and budget-friendly. This recipe also makes an enormous quantity, but I don't mind. I just don't have to cook for a few days. I'm thinking of even replacing one can of black beans for one can of lentils the next time I make this dish, which will be soon. This recipe can be made a day in advance and probably be great served as a party buffet side dish
as well.

For the Rice
2 cloves garlic, finely minced
2 cups brown basmati rice. washed well and drained
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 teaspoon ground cayenne or to taste
1 teaspoon salt
Two 14-ounce cans Swanson brand 33% less-sodium chicken broth
AND add enough cold water to measure 5 cups

For the Ground Turkey
1 small onion, finely chopped (about 4 to 5 ounces)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon ground black pepper
One 1.25-pound package of ground lean turkey

Two 15.5-ounce cans garbanzo beans, drained and rinsed
Two 15.5-ounce cans black beans, drained and rinsed
1/2 cup finely chopped fresh cilantro (0.7 ounce)
1/2 cup pine nuts, toasted (optional)

Cooking the rice: heat about 1 tablespoon of olive oil in a large saucepan over medium heat until hot, but not smoking. Stir in garlic and cook for about 30 seconds or until it starts to turn brown. Stir in the rice, cumin, coriander, cloves, cinnamon, salt and pepper. Continue to cook and stir for about 3 to 5 minutes, adding a little more oil if necessary until rice starts to get toasty. Add the chicken broth/water. Bring to a boil. Cover, reduce heat to low heat and cook for 45 minutes or all liquid is absorbed and rice is cooked.

Cooking the turkey: Heat 2 tablespoons of olive oil in a large skillet over medium heat until hot, but not smoking Add the onions. Cook and stir until the onions starts to turn brown on the edges, about 5 minutes. Add the cumin, coriander, cloves, cinnamon, nutmeg, salt and pepper and continue to cook for 30 seconds or until fragrant. Add the turkey and continue to cook, breaking up the turkey to small pieces. Continue to cook until turkey becomes browned.

Add the garbanzo beans and black beans to the turkey and cook until thoroughly combined and beans are heated through. Remove from heat. Add the hot rice and cilantro. Gently mix everything together. Transfer to a nice platter or casserole dish. Sprinkle with pine nuts.

Yields 8 servings or 12 to 16 side dish servings

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