Ingredients:

Rice

• 2 cups basmati rice
• 1/4 cup flax seed
• 1/2 small onion, diced
• 5 cloves garlic, chopped
• 2 teaspoons kosher salt

Beans

• 3 tablespoons olive oil
• 1/2 small onion, diced
• 2 cloves garlic, chopped
• One 15-ounce can garbanzo beans, drained and rinsed
• 1 teaspoon dried thyme
• 1/2 cup chicken broth

Directions:

For the rice:

• Bring 4 cups of water to a boil in a medium saucepot.
• Add the basmati, flax seeds, onions, garlic, and salt.
• Cover, reduce the heat to low, and cook until the rice is tender and has absorbed all of the liquid, 15 to 20 minutes. (If using a rice cooker, combine the ingredients in the rice cooker, stir, and cook according to manufacturer’s instructions.)

For the beans:

• Meanwhile, heat the olive oil in a medium skillet over medium heat.
• Add the onions and saute until softened and translucent, about 3 minutes.
• Add the garlic and saute for 2 minutes.
• Add the garbanzo beans, thyme, and chicken broth. Turn the heat down to low and cook until the flavors have melded and the liquid has reduced by half, about 5 minutes.

Transfer the rice to a large mixing bowl. Add the garbanzo beans mixture and mix to combine. Serve immediately.

Recipe from www.foodnetwork.com/recipe/daphne-brogdon/basmati-rice-with-flax-seeds-and-garbanzo-beans-3044932.