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Riz Djerbien


1 cup long-grain white rice or wild rice blend*
Chicken or vegetable stock, the amount called for on the rice package
1lb spinach, chopped
2 large tomatoes, peeled & diced
2 carrots, diced
2 medium red potatoes, cubed
1 small onion, diced
1 cup chickpeas, cooked & skins peeled
1 small head garlic, minced
1 bunch parsley, stems removed, chopped
1 TBSP smoked paprika
1tsp each ground coriander, caraway, turmeric, cumin, red pepper flakes
salt & pepper


1. Rinse rice if needed and drain.
2. Place all ingredients in a large pot and stir well.
3. Heat over medium-high heat until boiling.
4. Reduce heat and cover.
5. Maintain a light simmer, stirring occasionaly.
6. Simmer until liquid is mostly absorbed and rice is cooked (see rice package directions for approximate cook time).

*wild rice blend is my preference because it adds more flavor & texture, as well as having a longer cooking time which allows the spices to infuse more