Description
I got this recipe from a friend who is from Bethlehem. The flavors are just delicious. The possibilities of add-ins are endless.
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 cup uncooked basmati rice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cayenne pepper
- 1 quart chicken stock
- 1 ½ pounds ground turkey
- 2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 bunch chopped fresh cilantro (Optional)
- 1 bunch chopped fresh parsley (Optional)
- ¼ cup pine nuts (Optional)
- salt and ground black pepper to taste
Instructions
- Heat the olive oil in a large saucepan over medium heat. Stir in garlic
- and cook 1 minute. Stir in rice
- cumin
- coriander
- turmeric
- and cayenne pepper. Cook and stir 5 minutes
- then pour in chicken stock. Bring to a boil. Reduce heat to low
- cover
- and simmer 20 minutes.
- Place the turkey in a skillet over medium heat
- and cook until evenly brown.
- Gently mix cooked turkey
- garbanzo beans
- black beans
- cilantro
- parsley
- and pine nuts into the cooked rice. Season with salt and pepper.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 8