Arroz con garbanzos & clementines for lunch. As requested…
Rice with garbanzos
1 medium onion, dice
2 stalks of celery, dice
1 carrot, dice
1 red potato, dice
I can of garbanzo beans
2 cups stock (I used Organic No-chicken Broth this time – it’s pretty good!)
½ cup of sherry or dry white wine
1 cup of medium or short grain rice (like a risotto, paella or sushi rice)
Pinch of saffron threads
Toss the saffron in the stock. Sautée the onion, celery and carrot until soft (5-10 min) in olive oil then add in the potato & wine and sautée for another 5 min or so. Toss in the beans, stock, rice and herbs; cover and cook on low for 30 min or until rice is done. Top with some tarragon leaves & a squeeze of fresh lemon juice. Enjoy.
I like to serve with a big salad of butter lettuce, sliced green olives & clementines in a sherry wine vinaigrette. YUM!