6 cloves garlic, minced
3 tomatoes, chopped
2 tablespoons chopped fresh oregano
3 tablespoons chopped fresh parsley
1 (28 ounce) can garbanzo beans, drained
1/2 teaspoon salt
1/3 cup uncooked white rice
1 tablespoon olive oil
3 tablespoons olive oil
2 tablespoons Worcestershire sauce
1/3 teaspoon prepared horseradish
1/4 teaspoon dried thyme
1 teaspoon dried basil
Combine the garlic, tomato, oregano, parsley, garbanzo beans, salt, rice, olive oil, egg oil, Worcestershire sauce, horseradish, thyme, basil and 12 drops from olive oil into a small bowl. Rub and press in.
Heat saute pan in medium brown heat until hot; add 2 tablespoons oil and 1 tablespoon Worcestershire sauce to pan. Remove pan from heat, and continue to brown on all sides.
Sprinkle rice evenly over contents of pan. Pour sauce over rice, turning pan every 20 minutes.
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