BASMATI RICE WITH FLAX SEEDS AND GARBANZO BEANS

Basmati Rice with Flax Seeds and Garbanzo Beans image

Provided by Daphne Brogdon

Time 35m

Yield 6 servings

Number Of Ingredients 11

2 cups basmati rice
1/4 cup flax seed
1/2 small onion, diced
5 cloves garlic, chopped
2 teaspoons kosher salt
3 tablespoons olive oil
1/2 small onion, diced
2 cloves garlic, chopped
One 15-ounce can garbanzo beans, drained and rinsed
1 teaspoon dried thyme
1/2 cup chicken broth

Steps:

For the rice: Bring 4 cups water to a boil in a medium saucepot. Add the basmati, flax seeds, onions, garlic and salt. Cover, reduce the heat to low, and cook until the rice is tender and has absorbed all of the liquid, 15 to 20 minutes. (If using a rice cooker, combine the ingredients in the rice cooker, stir, and cook according to manufacturer's instructions.)
For the beans: Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the onions and saute until softened and translucent, about 3 minutes. Add the garlic and saute for 2 minutes. Add the garbanzo beans, thyme and chicken broth. Turn the heat down to low and cook until the flavors have melded and the liquid has reduced by half, about 5 minutes.
Transfer the rice to a large mixing bowl. Add the garbanzo bean mixture and mix to combine. Serve immediately.