• 2-2/3 cups water
• 1-1/3 cups long grain rice
• 1 tsp. cumin seed
• 3/4 lb. canned garbanzo beans, rinsed and drained
• 1 clove garlic, crushed
• 1/2 cup lemon juice
• 1/4 cup tahini
• 3/4 cup olive oil
• 2 Tbs. cilantro or parsley, minced
• 2 tomatoes, peeled, seeded and finely chopped
• 1 cup alfalfa sprouts

Heat water in a saucepan over medium high heat. Stir in rice and bring to a boil. Immediately reduce heat to low. Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed. While rice is cooking, heat a skillet over medium high heat. Add cumin seeds and roast until seeds have browned and popped. Shake skillet constantly. Transfer roasted cumin to a mortar or bowl. Grind with a pestle or wooden spoon. Combine garbanzo beans, garlic and lemon juice in a food processor or blender and process until smooth. Add tahini, and salt and pepper to taste and continue to process. Add half the oil. Process, continuing to add oil in a stream. Add cilantro and roasted cumin. Process until combined. Transfer to a mixing bowl. Stir in chopped tomatoes. Serve mixture over rice and garnish with alfalfa sprouts.

Per serving: calories 787, fat 51.5g, 58% calories from fat, cholesterol 0mg, protein 12.3g, carbohydrates 72.8g, fiber 8.5g, sugar 4.3g, sodium 64mg, diet points 18.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.2, Bread: 3.8, Lean meat: 0.0, Fat: 10.3, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Fumé Blanc, Beaujolais, or Chianti.