Two Peas In A Pod Herby Casserole
From jgnat 7 years agoIngredients
- 4 cups cooked chickpeas, drained and rinsed shopping list
- 1 cup fresh peas shopping list
- 1/2 cup dry brown basmati sticky rice shopping list
- 1 tablespoon wild rice shopping list
- 1/2 cup onion shopping list
- 2 garlic cloves shopping list
- zest and juice from one lime shopping list
- 2 tablespoons chives, minced shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon freshly ground white pepper shopping list
- 2 large eggs shopping list
- 1 cup ricotta shopping list
- 3/4 cup Balkan style plain yogurt shopping list
- 1 cup grated Parmesan split in half shopping list
- 3 tablespoons dry parsley shopping list
- 2 stalks Rosemary shopping list
- 2/3 cups Panko bread crumbs shopping list
- 1 tablespoon EVOO shopping list
How to make it
- Preheat oven to 375 degrees
- lightly oil a three quart baking dish
- Cook the rices in one cup boiling water, about thirty minutes
- Meanwhile mince the onion, garlic, and chives
- Zest the lime and squeeze out its juices in to a large bowl with the chickpeas
- Mix together with the fresh peas, the onion, garlic, zest, lime juice, rice, salt and pepper
- In a separate bowl whisk the eggs until smooth then add the ricotta, yogurt, parsley, and 1/2 cup Parmesan
- Mince the rosemary and add to the egg mixture
- Pour the egg mixture over the chickpeas and fold together
- Pour the mixture in to your casserole dish and flatten
- Mix the remaining 1/2 cup of Parmesan with the Panko bread crumbs and sprinkle evenly over the top
- Put in the preheated oven and bake for 45 minutes
- Let rest for ten minutes before serving
- Slice and serve with a side salad, or this may be served as a side itself
People Who Like This Dish 5
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