Lemon Dill Zucchini & Chickpea Rice
July 17, 2019

Lemon Dill Zucchini & Chickpea Rice | The Full Helping

This is one of the quickest dinners I’ve made in a while, and it was well-timed with this last, busy week of my internship. Somehow, in spite of the speed and the fact that I didn’t think very much about it as it came together, it’s one of my favorite meals I’ve had in a while, probably because it would be very hard indeed for me to dislike any combination of the ingredients here. (Dill alone is a selling point.)

The reason it came together so fast is my unabashed reliance on frozen rice these days. I get bags of it at Whole Foods (it’s the 365 brand) and am always so grateful when I remember that it’s sitting in my freezer. It’s no big deal to cook rice, I know, and whenever I mention this little hack (or whatever you want to call it) I feel sheepish. But rice doesn’t exactly cook instantaneously—it’s not quinoa, after all!—and it’s an ingredient I use a lot in last-minute bowls and tacos, or as a base for curries.

Lemon Dill Zucchini & Chickpea Rice | The Full Helping

If you have pre-cooked rice of any kind and a can of chickpeas (or some frozen, cooked ones that you can defrost ahead of time), this meal is so simple; popping a tray of zucchini in the oven to roast is the biggest step, and that cooking is totally inactive. I came home from work last Friday, roasted the zucchini, and got some work done; by the time the vegetables were ready I had everything else lined up to heat and serve. Dinner was on the table in no time.

Here’s the oh-so-simple recipe. It speaks for itself, which is a nice thing, since I’m too tired to speak for it 🙂

Lemon Dill Zucchini & Chickpea Rice | The Full Helping

Lemon Dill Zucchini & Chickpea Rice | The Full Helping

I hope you might turn to it on a busy night, like I did, and find that it’s as filling and flavorful as you need it to be.

I’ve got one more day to go, and the fact that my DI is over still hasn’t really hit me. But I’m sure that, at this point tomorrow evening, I’ll be feeling very differently . . . and, I hope, very relieved.

I’ll “see” you this weekend—have a peaceful end to your weeks, friends.

xo

 

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    10 Comments
  1. Oh, I wish we had frozen rice here! What a time-saver. I love how simple and clean this recipe is, Gena. Thank you. Perfect for quick mid-week meals.

  2. 5 stars
    Tried this tonight and it was absolutely delicious. I found the zucchini really cooked down, so next time I’d use 3 instead of 2 (mostly because I love zucchini!). I also had a few mushrooms that needed to be used up, so I roasted those and threw them in. Highly recommend!

  3. 5 stars
    I made this for dinner tonight and I really enjoyed it! I sauteed the zucchini instead of roasting it because it’s so hot here and I didn’t want to turn on the oven. A great simple meal, thanks for the suggestion to try the frozen rice, I will probably keep a pack in the freezer.

  4. 5 stars
    Though I was tempted to throw all kinds of extra stuff into this dish to bulk it up, I’m so glad I followed the recipe as written. So simple and delicious! The fresh dill and parsley combine so well with everything. Still, I may experiment with adding more veggies in future versions, and I look forward to making this easy dish again. Thank you!

  5. Brown rice will be done within 5 minutes if you soak if for a few hours or overnight. So it can be done just as fast as quinoa and millet.

  6. I totally agree with you on the merits of frozen rice. I always have Trader Joe’s organic brown rice in the freezer, and it’s so handy for bowls, wraps, burritos, and fried rice. I never make rice from scratch anymore. It’s such a time saver.

  7. My favorite type of recipe! It’s great to have a few of these meal ideas on hand…. quick, inexpensive, healthy!