Party Hearty
Unlike that time when I threw a party and no-body came, when Ruth announced her party folks R.S.V.P’d at once. Ok, that’s not completely true. Ruth held the class hostage at our last lecture and demanded to know who was coming and if they were bringing anything. Everyone said they were bringing meat and deserts, so I decided to fill in the gap with a little garbanzo bean and brown rice salad. (Hey, I brought the poke last time, hosted everyone to a luau a second time, and paid for a party that nobody came to the third time. Besides, garbanzo bean and brown rice salad is good). I went over early to help set up/get introduced to the house. Gorgeous! Vaulted ceilings with tasteful artwork and a working fireplace in the otherwise modernized kitchen. I love it.
No one ate my garbanzo bean and brown rice salad because it “looked like something they could eat at home.” Fuck ‘em. I ate all the yummy leftovers at home.
Absolutely Lovely Garbanzo Bean and Brown Rice Salad:
2 ½ C Brown Rice
3 Cans Garbanzo Beans
1-Liter Chicken Broth
2 Tbsp. Butter
Juice of 1 Lemon
Salt and Pepper to Taste
a. Place the rice in a pot or rice maker. Drain and rinse the garbanzo beans, and add them to the rice. Stick your finger through the rice and beans to the bottom of the pot or rice maker. Add chicken broth until it is touching the knuckle above the knuckle that the rice and beans are touching. Place lid on pot or rice maker. Either turn the rice maker on, or turn the heat on high under the pot. If you are using a rice maker, skip to section b. Bring rice and beans to a boil. Once boiling, either reduce heat to low (gas range) or turn heat off altogether (old, slowly operating electric range), or turn heat off altogether, wait five minutes and turn back on to low (new, quick electric range, including glass top). Allow to sit for about 30 minutes, depending on your range.
b. Once the rice is done, add the butter and lemon juice and blend. Taste, and add salt and pepper to your liking.
Cheap, easy, and delicious. Everyone loves this salad. Especially those who can eat it at home.
Unlike that time when I threw a party and no-body came, when Ruth announced her party folks R.S.V.P’d at once. Ok, that’s not completely true. Ruth held the class hostage at our last lecture and demanded to know who was coming and if they were bringing anything. Everyone said they were bringing meat and deserts, so I decided to fill in the gap with a little garbanzo bean and brown rice salad. (Hey, I brought the poke last time, hosted everyone to a luau a second time, and paid for a party that nobody came to the third time. Besides, garbanzo bean and brown rice salad is good). I went over early to help set up/get introduced to the house. Gorgeous! Vaulted ceilings with tasteful artwork and a working fireplace in the otherwise modernized kitchen. I love it.
No one ate my garbanzo bean and brown rice salad because it “looked like something they could eat at home.” Fuck ‘em. I ate all the yummy leftovers at home.
Absolutely Lovely Garbanzo Bean and Brown Rice Salad:
2 ½ C Brown Rice
3 Cans Garbanzo Beans
1-Liter Chicken Broth
2 Tbsp. Butter
Juice of 1 Lemon
Salt and Pepper to Taste
a. Place the rice in a pot or rice maker. Drain and rinse the garbanzo beans, and add them to the rice. Stick your finger through the rice and beans to the bottom of the pot or rice maker. Add chicken broth until it is touching the knuckle above the knuckle that the rice and beans are touching. Place lid on pot or rice maker. Either turn the rice maker on, or turn the heat on high under the pot. If you are using a rice maker, skip to section b. Bring rice and beans to a boil. Once boiling, either reduce heat to low (gas range) or turn heat off altogether (old, slowly operating electric range), or turn heat off altogether, wait five minutes and turn back on to low (new, quick electric range, including glass top). Allow to sit for about 30 minutes, depending on your range.
b. Once the rice is done, add the butter and lemon juice and blend. Taste, and add salt and pepper to your liking.
Cheap, easy, and delicious. Everyone loves this salad. Especially those who can eat it at home.
posted by Kristin Van Bodegraven @ 2:09 PM
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