How To Make Herby Rice with Roasted Veg, Chickpeas & Halloumi
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup of basmati rice
- 2 cups of vegetable broth
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 1 cup of cherry tomatoes
- 1 can of chickpeas, drained and rinsed
- 8 oz of halloumi cheese, sliced
- 2 tbsp of olive oil
- 1 tsp of dried thyme
- 1 tsp of dried oregano
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
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Preheat the oven to 425°F (220°C).
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In a pot, cook the basmati rice according to package instructions using vegetable broth instead of water.
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Meanwhile, spread the sliced bell pepper, zucchini, red onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with dried thyme, dried oregano, salt, and pepper. Toss to combine.
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Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and slightly charred.
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In a separate pan, heat olive oil over medium heat. Add the sliced halloumi cheese and cook for about 2-3 minutes on each side until golden brown.
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In a large serving bowl, combine the cooked basmati rice, roasted vegetables, chickpeas, and halloumi cheese.
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Garnish with fresh parsley and serve hot.
Nutrition
- Calories : 375kcal
- Total Fat : 17g
- Saturated Fat : 7g
- Cholesterol : 22mg
- Sodium : 715mg
- Total Carbohydrates : 40g
- Dietary Fiber : 6g
- Sugar : 7g
- Protein : 17g
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