Subject: Rice with Garbanzos and Currants
From: Unicorn (unicorn@indenial.com)
Date: Thu Jan 06 2000 - 06:46:52 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
I know I have run this one before, but it has been a while. Besides,
who's keeping score? Thanks to reader Melanie Craven for sending it
in.
The Carrot Saga
One day two carrots were walking down the street. They were the
best of friends. Just as they started to step off the curb a car
came speeding around the corner and ran one of them over. The
unhurt carrot cradled his buddy, telling him over and over again
that he would be OK. Finally the ambulance arrived and rushed the
injured carrot off to the hospital. His friend rode with him.
Once at the hospital the uninjured carrot paced back and forth in
the emergency room waiting to hear how his pal was going to be.
After many minutes of agonized waiting the doctor came out. He walked
over to the distraught carrot and said,"I have good news and I have
bad news. The good news is that your friend is going to be all right.
The bad news is that he is going to be a vegetable all his life."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
The addition of garbanzo beans and currants to rice is just another
reminder that Greece lies at the crossroads between Europe and Asia.
Not only are these some of my favorite food items, they also happen to
marry quite well in this preparation.
Rice with Garbanzos and Currants
4 Tbs (60 ml) olive oil
2 medium onions, chopped
1 cup (250 ml) long-grain rice
1/4 cup (60 ml) white wine (optional)
2 cups (500 ml) fresh or canned
chicken stock, or water
1 - 15 oz (420 g) can of garbanzo
beans (chick-peas, ceci), drained
OR
1 cup (250 ml) dried garbanzo beans, soaked
overnight and boiled for 45 minutes, until tender
1/2 cup (125 ml) dried currants or raisins
Juice of 1 lemon
Salt and freshly ground pepper to taste
Chopped parsley for garnish
Heat the oil in a large saucepan over moderate heat. Saute the onions
until translucent, about 5 minutes. Add the rice and stir to
thoroughly coat the rice with the oil. Add the optional wine and cook
for 2 minutes. Add the chicken stock or water and the remaining
ingredients and simmer covered over low heat for 15 to 20 minutes,
until the rice is done. Sprinkle with the chopped parsley. Serves 4
to 6.
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