There was something in a recipe for Spanish oven rice with Garbanzos This attracted my attention. I am a big fan of the vegetarian Spanish rice recipes and this is super easy and really pretty, perfect for fun! It is also a vegetarian and healthy enough.
Do you love main vegetarian courses? Do not miss these delicious Spanish recipes for vegetarian paellas and vegetarian filling peppers.
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Introduction
I adapted this recipe For baked rice with Garbanzos and dates back to Claudia Roden’s fantastic foods of Spain cookbook. I added some small twists to make it even more delicious. Let this oven rice with Garbanzos and the dates will embellish your dining table this winter and everyone will be happy!
Ingredients
Enthusiastic about trying this delicious dish of Spanish vegetarian rice? Take these key ingredients, And you will be ready to start cooking!
- Short grain rice: I recommend using a Spanish short grain rice, as a bomb. This will absorb a lot of liquid without becoming soft.
- Mixed dried fruit: This adds an unexpected explosion of sweetness to this dish! I like to use a mixture of apricots, plums and dates, but I feel free to change it based on what you have.
- Chickpeas: Also known as Garbanzos, these legumes add extra proteins and make this dish a warm vegetarian dinner.
- Almonds: These add a crunch, which counteracts magnificently with soft rice, dried fruit and vegetables.
See the recipe card for complete information on ingredients and quantities.
How to make rice in the oven with Garbanzos
If you want to see the complete ingredients and instructions, Scroll to the bottom of the post For the printable recipe card.
- Brown the onion in olive oil until it is softened and slightly caramelized. (Image 1)
- Add the chopped garlic and cook for 30 seconds, then Add half of the dried fruit And cook for another 2 minutes. (Image 2)
- Mix the Tomato meal and cherry tomatoes. (Image 3)
- Add the Paprika, chickpeas, stocks and salt And put on low heat. (Image 4)
- Mix the rice. (Image 5)
- Place the Garlic in the middle of the pan e Sprinkle with olive oil. Baking at 400 ° F (200 ° C) for 30 minutes. (Image 6)
- While the rice is in cooking, toast the sliced almonds in a pan e Mescoli constantly up to golden. (Image 7)
- Sprinkle the oven rice with toasted almonds And serve. Enjoy This Spanish dish while it’s hot and fresh! (Image 8)
Frequent questions about the recipe
Yes, this combination is an idea of the healthy meal! The chickpeas are rich in protein and are a great choice for vegetarians. Combined with rice and vegetables, it is a balanced and tasty meal!
I recommend using a file Spanish variety of short grain rice, such as bomb or calasparra. These types can absorb a lot of liquid without becoming soft or soft. But if you have to replace, try another short grain variety like Arborio, even if the plot will be different.
Suggestions for experts
- Use a Spanish short grain rice-CHOSIS AS BOMB-FOR THIS RECIPE. If you have to replace, try another short grain type like Arborio.
- Experiment with different dried fruits Based on your tastes and on what you have at hand. I like to use a mixture of dates, plums and apricots.
- Ideally, use a safe pan of the oven, As in cast iron, for this recipe of rice in the oven. Otherwise, you will have to move on to a safe pan of the oven before adding the rice.
- Don’t you have cut almonds? Crush the raw almonds with a rolling pin in smaller pieces.
Other Spanish rice dishes to try
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Spanish oven rice with Garbanzos and dates
This delicious and simple recipe of Spanish vegetarian rice is a winner! This baked rice with Garbanzos and dates is ready in an hour and will impress your guests.
Print (optional images) Pin EvaluatePorze: 4 portions
Calories: 717.96Kcal
Instructions
Preheat the oven at 200 ° C (400 ° F).
Climb the onion in two tablespoons of extra virgin olive oil until it is caramelized.
Add the chopped garlic for 30 seconds, then add half of the chopped dried fruits and brown for 2 minutes.
Mix the tomato paste and cherry tomatoes, then add the vegetable broth, the chickpeas, the paprika and the salt. Bring to a boil, then mix the rice.
Cut at about ¼ inch from the upper part of the garlic head to display the peaks of the cloves of garlic. Place the garlic head in the center of the pan, sprinkle the rest of the dried fruits over the rice and season with about a spoonful of olive oil.
Cook the rice plate for 30 minutes at 200 ° C (400 ° F).
In the meantime, brown the almonds in a hot pan (with a touch of olive oil if you wish). Make sure to mix them constantly and not let them burn!
At the top of the finished dish with toasted almonds and enjoy while it’s hot and fresh.
Notes
- Use a Spanish short grain rice-CHOSIS AS BOMB-FOR THIS RECIPE. If you have to replace, try another short grain type like Arborio.
- Experiment with different dried fruits Based on your tastes and on what you have at hand. I like to use a mixture of dates, plums and apricots.
- Ideally, use a safe pan of the oven, As in cast iron, for this recipe of rice in the oven. Otherwise, you will have to move on to a safe pan of the oven before adding the rice.
- Don’t you have cut almonds? Crush the raw almonds with a rolling pin in smaller pieces.
Nutrition
Service: 1service | Calories: 717.96Kcal | Carbohydrates: 129.65G | Protein: 13.89G | Fat: 15.63G | Saturated fat: 2.03G | Polynsaturo fat: 2.59G | Monolysatuine fat: 10.23G | Sodium: 740.42mg | Potassium: 430.92mg | Fiber: 8.35G | Sugar: 7.39G | Vitamin A: 719.47Iu | Vitamin C: 9.95mg | Soccer: 75.23mg | Iron: 7.34mg
Photograph of Giulia Verdinelli
