Ingredients

1 3/4 cups water

1 cup Jasmine rice

1 tablespoon olive oil

1 tablespoon vegan margarine

1 cup sliced celery

1/2 cup chopped green pepper

1 cup canned chickpeas

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tsp onion powder

1/4 -1/2 tsp dried oregano

1/4 -1/2 tsp dried thyme

1/4 -1/2 tsp Morton and Basset herbs from Province with Lavender

Preparation

  1. In a medium saucepan bring water to a boil; stir in the uncooked rice. Return to boiling; reduce heat. Simmer, covered, about 15-20 minutes or until the liquid is absorbed. Add more water if necessary. Remove the saucepan from heat; let rice stand, covered, for 5 minutes.

  2. Meanwhile, in a medium skillet heat oil and margarine over medium heat. Add celery, peppers, chickpeas, salt, black pepper, and onion powder. Cook and stir for 3 minutes or until vegetables are tender. Remove skillet from heat. Pour into cooked rice and herbs (oils included), stirring just until combined. Makes 3-4 servings.