We obviously don’t excel in food photography (see exhibit A, which reminds me of Oscar the Grouch, and exhibit B, which looks like compost), BUT this looks pretty, don’t ya think? It also happens to be quite nutritious and, of course, it’s absolutely delicious (we have very high standards of deliciousness, fyi).
(Inspired by a recipe from Tri-Marni)
1 cup black rice
2 cups water
2 cans of chickpeas, rinsed, drained and patted dry with paper towels
2 green peppers, diced
1 onion, diced
Plain organic fat-free Greek yogurt (we like Oikos)
1. Combine black rice and water in a medium saucepan and cook according to package directions.
2. Heat 1 tbsp. (more or less) of olive oil in a large skillet over medium high heat. Once the oil is hot, add the chickpeas and cook, stirring and shaking the skillet occasionally, for about 10 minutes (until the chickpeas start to brown).
3. Dump the chickpeas into a bowl and set aside.
4. Add a little more oil to the skillet (another tbsp. or so) and reduce the heat to medium. Add the peppers and onions and cook, stirring, until the veggies begin to brown.
5. To serve, layer the black rice, chickpeas, peppers and onions in a bowl (in whatever order you like) and top with Greek yogurt.