This recipe takes a bit of prepping, but once everything is ready to go it's very easy to pull together and is a super satisfying weeknight dinner.
Ingredients
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- 3 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, finely chopped
- 1 1/2 teaspoons fine sea salt, divided
- 6 garlic cloves, minced
- 2 teaspoons smoked paprika
- 1 can (15 ounces) diced tomatoes, drained
- 2 cups short grain brown rice
- 1 1/2 cups cooked chickpeas (from 1/2 cup dry chickpeas)
- 3 cups vegetable broth
- 1/3 cup dry white wine or vegetable broth
- Vegetables for roasting (really whatever you want!):
- 1 can quartered artichokes or halved Brussels Sprouts
- 1 red bell pepper, stemmed, seeded, and sliced into long strips
- 1/2 cup Kalamata olives, pitted and halved
- 1 medium red onion, sliced into long strips
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
Steps
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1.
Preheat over to 350 degrees Fahrenheit. Heat 2 tablespoons of olive oil in a large Dutch oven or skillet over medium heat. Add the onions and a pinch of salt and cook until translucent. About 5 minutes.
2.
Add the garlic and paprika and cook until fragrant. About 30 seconds. Stir in the drain tomatoes and cook until a bit thicker and darker. About 2 minutes. Stir in the rice and cook until the grains are well coated in the tomatoes. About 1 minute. Stir in the chickpeas and broth (and wine + saffron, if using). Add 1 teaspoon of salt.
3.
Bring the mixture to a boil, stirring occasionally. Then cover, and transfer the pot to the lower rack of your oven. Bake, undisturbed, until the liquid is absorbed and the rice is tender. About 50-55 minutes.
4.
Meanwhile, line a large baking sheet with parchment paper and add all the chopped and sliced vegetables (artichoke / Brussels sprouts, olives, red onion, red pepper). Add 1 tablespoon of olive oil and 1/2 teaspoon of salt + freshly ground pepper. Toss to combine, and spread contents evenly across the pan. Roast for 40-45 minutes on the upper rack. Sprinkle over the baked rice, once done, and let sit all together for 5 minutes before serving.
Garnish with chopped parsley and add lemon juice and serve with lemon wedges.