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Baked Rice with Currants and Chickpeas

Source: The Heritage of Spanish Cooking
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Active Time:  15 Minutes
Total Time:  3 Hours 30 Minutes
  Serves 4
While coastal areas have seafood risottos based on fish broth, inland villages use cocido broth as a basis for countless rice dishes.
RECIPE INGREDIENTS
5 oz currants
1/3 cup olive oil
1 head garlic, rinsed and dried
1 tomato, peeled and finely chopped
1 teaspoon paprika
6 1/2 oz chickpeas, cooked
3 1/3 cups cocido or meat broth, hot
salt
2 1/2 cups medium-grain rice
Baked Rice with Currants and Chickpeas Recipe at Cooking.com
DIRECTIONS
Soak the currants in warm water for 3-4 hours. Drain. Preheat the oven to 400 degrees F.


Heat the oil in a 14 in. shallow casserole. When it is hot, add the head of garlic and half the currants and fry gently. Add the tomato and then the paprika. Stir, then add the chickpeas and broth.


Check the seasoning. When the broth comes to a boil, add the rice and spread out evenly. The head of garlic should be in the center. Sprinkle the remaining currants on top, then bake for 15-18 minutes.


Taste a few grains to check that the rice is cooked, then remove from the oven and serve immediately straight from the casserole.


Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Rice Casseroles
 Pantry-Friendly Casseroles
 Simple Side Dishes
 Spanish Rice
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 707
Sodium: 77mg
Fiber: 11g
Carbohydrates, Total: 109g
Protein: 20g
% Cal. from Fat: 28%
Fat. Total: 22g
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