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 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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