Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Curried Rice with Chickpeas
Details
- Servings: 2
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- indian
Ingredients
- 1 Tablespoon unsalted butter
- 1 small white onion, finely chopped
- 1 celery rib, thinly sliced
- 2 cloves garlic, minced
- 1 Tablespoon curry powder
- 1 Cup basmati rice
- 1/2 Cup drained canned chickpeas
- 1/4 Cup golden raisins (optional)
- 1/4 Cup toasted, slivered almonds (optional)
- 1 3/4 Cup vegetable stock
- 2 Tablespoons coarsely chopped chervil
- Kosher salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
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