{"id":5722,"date":"2022-12-21T19:00:41","date_gmt":"2022-12-22T00:00:41","guid":{"rendered":"https:\/\/www.bu.edu\/scnc\/?p=5722"},"modified":"2022-12-21T19:01:02","modified_gmt":"2022-12-22T00:01:02","slug":"sargent-choice-test-kitchen-rice-cooker-spanish-chickpeas-and-rice","status":"publish","type":"post","link":"https:\/\/www.bu.edu\/scnc\/2022\/12\/21\/sargent-choice-test-kitchen-rice-cooker-spanish-chickpeas-and-rice\/","title":{"rendered":"Sargent Choice Test Kitchen: Rice Cooker Spanish Chickpeas and Rice"},"content":{"rendered":"

Sargent Choice Rice Cooker Spanish Chickpeas and Rice<\/strong><\/h3>\n
November 29, 2022<\/strong><\/h6>\n

Patricia Isabel Orus Deya, <\/strong>Nutrition and Public Health Major<\/strong><\/p>\n

Recipe adapted from Budget Bytes
\nYield: 4 servings<\/p>\n

\u00a0<\/strong>Ingredients<\/strong><\/h4>\n
    \n
  • 1 Tablespoon olive oil<\/li>\n
  • 1 cup brown rice<\/li>\n
  • 1 teaspoon smoked paprika<\/li>\n
  • 1\/2 teaspoon ground cumin<\/li>\n
  • 1\/4 teaspoon dried oregano<\/li>\n
  • 1\/8 teaspoon cayenne pepper<\/li>\n
  • 1\/4 teaspoon onion powder<\/li>\n
  • 1\/4 teaspoon garlic powder<\/li>\n
  • Freshly cracked black pepper<\/li>\n
  • 1 15 oz. can chickpeas, drained<\/li>\n
  • 1 15 oz. can of petite diced tomatoes, with juices<\/li>\n
  • 1 6 oz. jar quartered artichoke hearts, drained<\/li>\n
  • 1 cup vegetable broth<\/li>\n
  • 1\/4 bunch of fresh parsley, chopped<\/li>\n
  • 1 fresh lemon<\/li>\n<\/ul>\n

    Directions<\/strong><\/h4>\n
      \n
    1. Combine the olive oil, rice, smoked paprika, cumin, oregano, cayenne pepper, onion powder, garlic powder, and some freshly cracked pepper (about 10 cranks of a pepper mill) in the bowl of the rice cooker. Stir until the rice is coated in oil and spices.<\/li>\n
    2. Next add the chickpeas (drained), diced tomatoes (with juices), artichoke hearts (drained), and vegetable broth. Give everything a brief stir, then close the rice cooker and turn it on to the white rice setting (or the basic “cook” setting).<\/li>\n
    3. Let the rice cooker cook the mixture until finished, then once the cook cycle has completed let it rest on the “keep warm” setting for at least 5 minutes. After resting, open the cooker and gently fluff and stir the mixture to make sure everything is evenly mixed.<\/li>\n
    4. To serve, spoon the chickpea and rice mixture into a bowl, sprinkle chopped parsley over top, and serve with a couple wedges of lemon. Squeeze the lemon over top just before eating.<\/li>\n<\/ol>\n

      What We Liked<\/strong><\/h4>\n
        \n
      • It can easily be prepared in a dorm.<\/li>\n
      • You can use your favorite spices or ingredients you have on hand.<\/li>\n<\/ul>\n

        Suggestions<\/strong><\/h4>\n
          \n
        • We added black olives to the recipe which was delicious<\/li>\n
        • If you do not have a rice cooker you can purchase instant rice, cook the rice on the stove, or just consume the veggies alone.<\/li>\n<\/ul>\n

          Nutritional Value<\/strong><\/h4>\n
            \n
          • Olive Oil is loaded with heart-healthy fats and antioxidants.<\/li>\n
          • Brown rice is a whole grain containing fiber, protein, vitamins and minerals, and provides us with energy we need throughout the day!<\/li>\n
          • Chickpeas are packed with nutrients and protein which help you feel full for longer periods of time. They also contain fiber, which helps support digestion and cholesterol levels.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

            Sargent Choice Rice Cooker Spanish Chickpeas and Rice November 29, 2022 Patricia Isabel Orus Deya, Nutrition and Public Health Major Recipe adapted from Budget Bytes Yield: 4 servings \u00a0Ingredients 1 Tablespoon olive oil 1 cup brown rice 1 teaspoon smoked paprika 1\/2 teaspoon ground cumin 1\/4 teaspoon dried oregano 1\/8 teaspoon cayenne pepper 1\/4 teaspoon […]<\/p>\n","protected":false},"author":12072,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,12],"tags":[],"_links":{"self":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/5722"}],"collection":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/users\/12072"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/comments?post=5722"}],"version-history":[{"count":2,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/5722\/revisions"}],"predecessor-version":[{"id":5724,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/5722\/revisions\/5724"}],"wp:attachment":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/media?parent=5722"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/categories?post=5722"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/tags?post=5722"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}