In a large saucepan, melt the butter on medium heat and sauté the garlic, onion and pepper for 5 minutes.
Add the rice, the chickpeas and the vegetable stock.
Bring to a boil and cook for 10 minutes, uncovered.
Add the lemon zest and curry. Cook for 5 minutes more.
Remove from heat, add the spinach and the cilantro.
Adjust seasoning and garnish with cubes of La Belle-Mère and pistachios.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.