Middle Eastern Rice with Beans and Greens
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 tablespoon olive oil1 small onion, chopped1 clove garlic, minced1 cup uncooked basmati rice2 teaspoons ground cumin2 teaspoons ground coriander1 teaspoon ground turmeric1/2 teaspoon ground cayenne pepper1 quart chicken stock1 1/2 pounds ground turkey16 oz collard greens, chopped2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed2 (15 ounce) cans black beans, drained and rinsed1 bunch chopped fresh cilantroground black pepper to taste
1. Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
2. Place the turkey in a skillet over medium heat, and cook until evenly brown.
3. Gently mix cooked turkey, garbanzo beans, black beans, cilantro, collards into the cooked rice. Heat through. Season with salt and pepper.
Serving Size: Makes 7 2-cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user LEFTOVERS4LUNCH.
2. Place the turkey in a skillet over medium heat, and cook until evenly brown.
3. Gently mix cooked turkey, garbanzo beans, black beans, cilantro, collards into the cooked rice. Heat through. Season with salt and pepper.
Serving Size: Makes 7 2-cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user LEFTOVERS4LUNCH.
Nutritional Info Amount Per Serving
- Calories: 463.4
- Total Fat: 13.1 g
- Cholesterol: 68.1 mg
- Sodium: 1,303.1 mg
- Total Carbs: 63.4 g
- Dietary Fiber: 11.3 g
- Protein: 32.5 g
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