Do this preferably 1 day in advance: In a rice cooker, cook according to directions
- 1 cup dry long grain rice (yields about 2 cups cooked)
In a pressure cooker, cook according to directions
- 1 cup dry chickpeas (yields about 2 cups cooked)
Cook or caramelize using your preferred method
- 1 white or yellow onion
Chop
- 1/4 cup sundried tomatoes
Reserve
- 1-2 tbsp sundried tomato oil
In the tomato oil, saute until cooked
- Vegetable(s) of your choice (green beans or asparagus are good options)
- (optional) minced garlic
Add rice, chickpeas, and onion. Sauteed until chickpeas and rice are lightly golden.
Season to taste.
Serve with
- Crumbled feta cheese, to taste