This was pretty much my ideal meal – great flavor, grains, protein, greens, and easy to make!
Middle Eastern Rice with Beans and Greens
Original Recipe here.
- 1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1 cup uncooked basmati rice
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 (scant) teaspoon ground cayenne pepper
1 quart chicken stock
1 1/2 pounds ground turkey
16 oz collard greens, chopped
2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
2 (15 ounce) cans black beans, drained and rinsed
1 bunch chopped fresh cilantro
ground 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 and onion 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.
It’s almost a one pot dish.
It came together relatively quickly, making this a hearty weeknight meal. It also makes a massive amount (we got 7 servings out of it!) and makes a great leftovers as the flavors tend to meld together with time.