Baked Basmati Rice with Garbanzo-Cherry Gremolata
This low-fat, low-cal dish is jam-packed with zesty, delicious flavors.
Servings
6
Servings
6
Ingredients
FOR THE GREMOLATA
  • 1cup canned garbanzo beans, drained and rinsed
  • ¾cup coarsely chopped dried cherries
  • ¼cup chopped fresh parsely
  • 2tablespoons thinly sliced fresh mint
  • 2tablespoons chopped fresh dill
  • 1 large garlic clove, minced
  • 2tablespoons red wine vinegar
  • ⅛teaspoon ground allspice
  • ¼teaspoon salt
  • ¼teaspoon pepper
FOR THE RICE
  • 1cup dry basmati rice, rinsed
  • 1½tablespoons olive oil
  • 1½cups water or broth
  • Zest of 1 lemon
  • 1 bay leaf
  • Pinch of salt
Instructions
  1. Preheat oven to 375˚. In a small bowl, combine gremolata ingredients, and season with salt and pepper; set aside.
  2. 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.
  3. Spoon gremolata over rice, top with more lemon zest and serve warm.