Best 4 Vegetarian Lemon Rice With Artichokes And Chickpeas Recipes
Embark on a delightful culinary journey with our vibrant Vegetarian Lemon Rice with Artichokes and Chickpeas. This delectable dish tantalizes the taste buds with a harmonious blend of flavors and textures. Succulent artichokes, hearty chickpeas, and fluffy rice come together in a zesty lemon sauce, creating a symphony of Mediterranean-inspired goodness. Join us as we unveil the secrets behind this flavor-packed vegetarian delight, along with two additional recipes that will elevate your plant-based cooking repertoire: a refreshing Lemon Herb Quinoa Salad and a creamy Lemon Artichoke Pasta.
1. Vegetarian Lemon Rice with Artichokes and Chickpeas:
- Dive into the vibrant flavors of this one-pot dish, where the tangy lemon sauce dances harmoniously with tender artichokes, protein-packed chickpeas, and fluffy rice.
2. Lemon Herb Quinoa Salad:
- Delight in the vibrant colors and textures of this refreshing salad. Perfectly cooked quinoa, crisp cucumber, juicy tomatoes, and aromatic herbs are tossed in a zesty lemon vinaigrette, making it a perfect side dish or light lunch option.
3. Lemon Artichoke Pasta:
- Indulge in the creamy decadence of this pasta dish. A symphony of flavors unfolds as silky artichoke hearts, tangy lemon, and creamy sauce coat perfectly cooked pasta, creating a comforting and satisfying meal.
GREEK LEMON RICE (WITH CHICKPEAS)
A lemony, Mediterranean style rice dish with chickpeas that's equally as delicious as a simple side dish as delicious lunch leftovers. It's healthy, economical, and ready in just 20 to 25 minutes, depending on whether you make it in a pressure cooker or on the stove top.
Provided by Helen
Categories Side Dish
Time 25m
Number Of Ingredients 12
Steps:
- Heat the olive oil in the pressure cooker on the saute function. Alternatively, heat it on the stove top.
- Add the chopped onion and soften for a couple of minutes. Add the garlic and stir for another few seconds.
- Add the oregano and rice. Stir fry for about a minute until the rice starts to go translucent.
- Add the stock, chickpeas, the zest and juice of 1 lemon, and salt and pepper. If using the pressure cooker, cook on high pressure (manual) for 6 minutes. Do a quick release of the pressure. If cooking on the stove top, simmer for around 15 minutes or until the rice is cooked and most of the liquid has been absorbed. Stir every now and again during cooking.
- Stir the dill (if using) through the rice. Serve as a side or in bowls for lunch with the feta crumbled over the top if you like and a little extra dill. Also let everyone squeeze over a little more lemon juice to taste.
Nutrition Facts : Calories 337 kcal, Carbohydrate 48 g, Protein 6 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 1187 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
LEMONY CHICKPEAS
These saucy chickpeas add just a little heat to meatless Mondays. They're especially good over hot, fluffy brown rice. -April Strevell, Red Bank, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender., Stir in chickpeas, tomatoes, broth, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Uncover; simmer 4-5 minutes or until liquid is slightly reduced, stirring occasionally. Stir in lemon zest and lemon juice. Serve with rice. , Freeze option: Do not prepare rice until later. Freeze cooled chickpea mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Serve with rice.
Nutrition Facts : Calories 433 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 679mg sodium, Carbohydrate 76g carbohydrate (10g sugars, Fiber 12g fiber), Protein 13g protein.
LEMON CHICKEN AND RICE WITH ARTICHOKES
I love artichokes and lemon together. I prefer long cooking rice over instant, but using it here speeds things up. This recipe is from Cooking Light.
Provided by Vino Girl
Categories One Dish Meal
Time 31m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Coat a Dutch oven or large pan with cooking spray and heat over medium-high heat.
- Add chicken, onion, and bell pepper and saute 5 minutes.
- Stir in rice, lemon juice, salt, pepper, and broth; bring to a boil.
- Cover and reduce heat; simmer for 15 minutes or until rice is tender.
- Stir in artichokes and cook for another minute until thoroughly heated.
- Sprinkle with cheese.
VEGETARIAN LEMON-RICE SOUP
My Greek grandma's recipe made vegetarian. This was the soup that she made me whenever I was sick, instead of chicken noodle soup. It's rich, creamy, and soothing!
Provided by SARAHLIZZ3
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Bring vegetable broth to a boil in a 2-quart saucepan. Reduce heat to medium-low, add rice, cover the saucepan, and simmer until rice is tender, about 20 minutes.
- Beat eggs and lemon juice together in a small bowl. Ladle some of the hot soup into the egg mixture and stir to temper the eggs.
- Stir egg mixture into the broth and rice. Reduce heat to low and cook until the soup is hot, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 25.1 g, Cholesterol 139.5 mg, Fat 4.5 g, Fiber 3.8 g, Protein 7.6 g, SaturatedFat 1.2 g, Sodium 553.8 mg, Sugar 3.3 g
Tips & Tricks:
- Prep like a pro: Chop and measure all ingredients before you start cooking to streamline the process.
- Don't overcrowd the pan: When cooking artichokes and chickpeas, avoid overcrowding the pan to ensure even cooking and prevent steaming.
- Season to perfection: Use a combination of herbs and spices to enhance the flavors of the dish. Experiment with paprika, cumin, coriander, and chili powder for a warm and savory taste.
- Cook rice to perfection: Follow the package instructions for cooking the basmati rice. Fluff the rice with a fork before serving to separate the grains.
- Add some crunch: Add a handful of chopped nuts, such as almonds or pistachios, for a textural contrast.
- Harness the power of citrus: The bright and tangy flavors of lemon zest and juice add a refreshing touch to the dish. Use fresh lemons for optimal taste and aroma.
- Garnish for visual appeal: Before serving, sprinkle some chopped fresh herbs, such as cilantro or parsley, over the rice for an inviting presentation.
Conclusion:
This delightful vegetarian lemon rice with artichokes and chickpeas is a culinary symphony of flavors and textures. The vibrant combination of tangy lemon, tender artichokes, hearty chickpeas, and aromatic basmati rice creates a satisfying and wholesome meal. Whether you're a vegetarian, seeking a plant-based dish, or simply looking to expand your culinary horizons, this recipe is sure to impress. Serve it as a main course or a flavorful side dish, and enjoy the delightful blend of flavors in every bite. Indulge in the goodness of this recipe and discover a new favorite dish that is not only delicious but also visually stunning.
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