VEGETARIAN LEMON RICE WITH ARTICHOKES AND CHICKPEAS

Vegetarian Lemon Rice With Artichokes and Chickpeas image

This recipe was inspired by RecipeZaar recipe #112256 and RecipeZaar recipe #103529. I think that it's a nice vegetarian hybrid between the two.

Provided by Megan from Chicago

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
1 medium onions or 1 large onion
1 medium red bell peppers or 1 large red bell pepper
6 garlic cloves, crushed
2 cups brown basmati rice (not instant) or 2 cups rice, of your choice (not instant)
1 lemons, juice of or 2 lemons, juice of
3 cups vegetable broth or 3 cups chicken broth, if you prefer
1 teaspoon salt
1 teaspoon black pepper
1 (14 ounce) can artichoke hearts, drained (cut into quarters if they don't come that way)
2 (15 ounce) cans chickpeas, drained
6 tablespoons parmesan cheese (if you prefer)

Steps:

Heat olive oil in very large pan with a lid.
Add rice and sauté until golden brown.
Add onions and red bell pepper and sauté until soft and onions are translucent.
A couple of minutes before onions and red pepper are soft, add the garlic (I don't know about you, but I do this to prevent the garlic from burning).
Stir in broth, lemon juice, salt and pepper; bring to a boil.
Cover and reduce heat; simmer for 40 minutes or until rice is tender.
Remove from heat; stir in artichokes and chickpeas.
Cover for about 5 minutes to make sure they get warm.
When serving, sprinkle with parmesan cheese.

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