Baked Basmati Rice with Garbanzo-Cherry Gremolata
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Ingredients
FOR THE GREMOLATA
- 1 cup canned garbanzo beans, drained and rinsed
- ¾ cup coarsely chopped dried cherries
- ¼ cup chopped fresh parsely
- 2 tablespoons thinly sliced fresh mint
- 2 tablespoons chopped fresh dill
- 1 large garlic clove, minced
- 2 tablespoons red wine vinegar
- ⅛ teaspoon ground allspice
- ¼ teaspoon salt
- ¼ teaspoon pepper
FOR THE RICE
- 1 cup dry basmati rice, rinsed
- 1½ tablespoons olive oil
- 1½ cups water or broth
- Zest of 1 lemon
- 1 bay leaf
- Pinch of salt
Instructions
- Preheat oven to 375˚. In a small bowl, combine gremolata ingredients, and season with salt and pepper; set aside.
- In a 1½-quart casserole baking dish, combine rice, oil, water or broth, lemon zest, bay leaf and a pinch of salt. Cover tightly with aluminum foil, and bake until liquid is completely absorbed, about 40–50 minutes. Remove from oven and fluff rice, being sure to remove the bay leaf.
- Spoon gremolata over rice, top with more lemon zest and serve warm.
