This is a Sponsored post written by me on behalf of Sabra Dipping Co, LLC.. All opinions are 100% mine.
This is also the best way to get myself out of a cooking rut – by taking my favorite flavors and just using them in a different way than I normally do.
I don’t know about you, but I get into cooking ruts every few months it seems. It tends to happen near the end of each season, when I’m ready for some new foods and produce. Which basically means I’m in a bit of a rut right now. I’m so ready for spring, and it’s just not happening fast enough for me! I want asparagus and radishes and strawberries, and our market is still just full of apples and potatoes. All in good time, I guess.
So when Sabra asked me to cook up some recipes for them, I knew I had to try something different. I’ve done quiche. I’ve made pasta. But rice has been my side dish of choice lately. I just can’t get enough! And for this dish, I decided to take all my favorite things from falafels and mix them into some brown rice for a kickin’ new side dish.
You can find all kinds of falafel recipes around, so I just picked the flavors that I like the best: garlic, red onion, parsley, cumin, olive oil, and – my absolute favorite – Sabra’s Luscious Lemon Hummus. I also threw in some chickpeas for a little more of that classic falafel flavor.
We had this rice with some chicken that I seasoned with garlic, onion, and cumin, and a cucumber salad. If dishes like this don’t get me out of my funk and ready for Spring, I’m not sure what will!
If you’re looking for new recipes for this season – or just great ways to use hummus other than on chips and veggies – make sure Like Sabra on Facebook.
Lemony Falafel Brown Rice
Want the flavor of falafel without the hassle of deep-frying? This is an easy way to use all the great flavors you normally find in falafel, without most of the work!
- 1 ¾ cups water
- 2 cups quick cooking brown rice
- 1 tsp salt
- 2 cloves garlic, minced
- ½ medium red onion, chopped
- ½ cup parsley, chopped
- ½ cup olive oil
- ½ cup Sabra Luscious Lemon Hummus
- 2 tsp cumin
- 1 12 oz. can of chickpeas, drained and rinsed
- Pour the water into a medium saucepan and bring it to a boil. Stir in the rice, let it return to a boil, then lower the heat to a simmer and cover the pan. Let the rice cook, simmering, for 5-7 minutes, then remove from heat.
- While the rice is cooking, chop the garlic, red onion, and parsley.
- In a separate bowl, mix the ½ cup olive oil and ½ cup hummus together.
- Once the rice is cooked, stir in the garlic, red onion, parsley, olive oil and hummus dressing, cumin, and chickpeas. This rice is delicious served warm, but it’s also fantastic cold or room temperature over a bed of lettuce.