SpokEasy

Gallopin' Garbonzos 🐎

gallopin' garbonzos now you're cookin' spokeasy

June 8, 2022

Another variation on Hoppin’ John? Where will it all end? And when? When I run out of food, maybe! This time I didn’t have any celery, so I substituted grated carrot.

1-1/4 cups raw, long-grain brown rice (about 3-3/4 cups cooked)

1-1/2 cups dry garbanzo beans (about 3 cups cooked)

3 oz grated medium-sharp cheddar cheese

1/4 cup plain, low fat yogurt

1 cup coarsely grated raw carrot, tossed with lemon juice

15 oz can diced tomatoes, well drained

1 cup coarsely chopped red onion

3/4 cup coarsely chopped yellow bell pepper

salt and pepper to taste

 

Cook the rice and set aside.

Sort and rinse the garbanzos; soak 8 hours or overnight in water to cover, plus one inch. Drain the beans and freeze several hours. Cook in water just to cover until firm-tender. Drain.

Add the cheese to the just-cooked garbanzos; stir until cheese melts. Add the yogurt, salt, and pepper; mix well. Add the tomatoes; onion; bell pepper, and carrot. Stir in rice. Makes about 12 cups.

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