Here's another take on rice and beans.
Jasmine yellow rice:
2 Tbsp butter
diced half onion
1-2 cloves garlic, minced
1 tsp turmeric
1/4 tsp cumin
1/8 tsp cinnamon
2 cups uncooked long grain jasmine rice (see directions below for how much rice I used for the rice cooker)
3 cups chicken broth
1 bay leaf, optional
I sauteed the onion and garlic in butter, added 3 cups of rice using the rice cooker measuring cup (which is about 3/4 cup), browned the rice a bit, and then threw everything in the rice cooker. I could have upped the spices, but it was good. I want to figure out the logistics of making this in the Instant Pot next because I love the saute feature!
Chickpeas:
15 oz can chickpeas
1 Tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/8 tsp cayenne
Salt and Pepper to taste
Use the same pan as you used for the rice, add all the ingredients, and cook your chickpeas to desired brownness/crispness.
This might be a menu-in-progress. What veggies would be best with this? Special kind of sauce? Something with coconut milk or yogurt? Anyway, my idea was to substitute our usual cilantro/lime flavors wrapped in tortillas with a curry flavor wrapped in pita bread. I loved it (so did Hans), but the kids not so much. So I guess it's good for our Thursday night easy dinners.
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Shannon wrote: A recent "dish" I've been making is zucchini halved or quartered lengthwise, oo & SP, and then broiled for like 5 min. So yummy. My boss adds Parmesan at the end. We also do a lot of sautéed green beans. Or steamed broccoli? I prob wouldn't do cauliflower with this meal bec it's pretty yellow/white already.
Oh, and my people like raita--yogurt, cukes (shredded then salted and drained/dried) then cumin, SP, cilantro.
Make sure you use whole-fat yogurt for the raita! It calls for Greek, but I don't like that
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