3/4 cup halved long-grain white rice
2 tablespoons olive oil
2 cups green beans, drained and rinse with cold water
1/3 teaspoon hot pepper sauce
1/3 cup fresh basil leaves
1/4 cup chickpeas Billette
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/2 teaspoon ground black pepper
In a large bowl, combine short- and long-grain white rice, oil, green beans, hot pepper sauce, herbs and garlic.
Combine short- and long-grain white rice and green beans in a large skillet. Stir-fry until you can easily distinguish the grains of rice; saute for 5 minutes. Add basil-basil-basil-basil-basil-basil. All the spice will come in handy!
Serve the soup hot; heat through.
I followed the recipe exactly making no changes and these were awesome! My husband complained when they were all gone. My only warning would be to be careful when grilling over high heat, some of ours were burned, however my husband still inhaled his.
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