Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 2 carrots, diced small
- 2 ribs celery, diced small
- 4 cloves garlic, minced
- 1 tbsp fresh grated ginger
- 1 tsp ground turmeric
- 7 cups low-sodium vegetable broth
- 1 sprig rosemary
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup cooked chickpeas or cannellini beans, rinsed
- ½ cup short-grain rice, rinsed
- 1 small Parmesan rind (optional, for depth)
- 1 lemon, zest
- 2 tbsp lemon juice
- ¾ tsp kosher salt, more to taste
- ¼ tsp black pepper
- 2 tbsp grated Parmesan (optional)
- chopped parsley to serve (optional)
Equipment
- large pot or Dutch oven
- slow cooker (for crock pot option)
- cutting board
- chef's knife
- Wooden spoon
- ladle
- zester or microplane
- measuring cups and spoons
Method
- Heat olive oil in a pot over medium. Sauté onion, carrot, and celery 5 minutes until soft. Stir in garlic, ginger, and turmeric for 30 seconds.
- Add broth, rosemary, thyme, bay leaf, chickpeas, rice, and Parmesan rind if using. Bring to a gentle simmer. Cook 15 to 18 minutes until rice is tender.
- Remove rind and bay leaf. Stir in lemon zest and juice. Season with salt and pepper.
- Ladle into bowls. Top with a drizzle of olive oil, Parmesan, and parsley if you like.
- Crock Pot Option: Add everything except lemon and garnishes to the slow cooker. Cook LOW 4 to 5 hours or HIGH 2 to 3 hours until rice is tender. Stir in lemon at the end.
Nutrition
Calories: 260kcalCarbohydrates: 36gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 620mgPotassium: 500mgFiber: 7gSugar: 5gVitamin A: 6500IUVitamin C: 12mgCalcium: 90mgIron: 2.5mg
Notes
For extra protein use 2 cups beans. Dairy-free: skip rind and Parmesan. Thickness changes as rice absorbs broth — add hot broth to thin. No green onion used.
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