This mouth-watering savory chickpea casserole features fresh herbs, almonds and long grain and wild rice.
This sponsored recipe is brought by Uncle Ben’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.
Recipe by Alexandra Caspero MA, RD
- 1 box Uncle Ben’s Long Grain and Wild Rice, Original Recipe
- 3 tablespoons unsalted butter
- 1/3 cup chopped onion
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 cup whole milk
- 1 cup low-sodium vegetable broth
- 2 cups cooked, no-salt added chickpeas (drained and rinsed, if using canned)
- 1/3 cup diced pimentos
- 1/3 cup chopped parsley
- ¼ cup slivered almonds
- ¼ cup plain breadcrumbs
Preheat oven to 425°F. Cook rice and contents of seasoning packet according to package directions. While rice is cooking, melt butter in a large saucepan. Add onion and cook over low heat until tender. Stir in flour, salt and pepper. Gradually stir in whole milk and broth. Cook, stirring constantly, until thickened. Stir in chickpeas, pimentos, parsley, almonds and cooked rice. Pour into a greased 2-quart casserole dish. Bake uncovered for 25-30 minutes. Remove from oven and top with breadcrumbs. Cook another 5 minutes until breadcrumbs are toasted. Garnish with more parsley, if desired, and serve. Makes 6 servings.
Serving Size: about 1 cup
CALORIES 300; TOTAL FAT 11g; SAT. FAT 5g; CHOL. 19mg; SODIUM 554mg; CARB. 42g; FIBER: 5g; SUGARS 5g; PROTEIN 10g