3/4 cup halved long-grain white rice
2 tablespoons olive oil
2 cups green beans, drained and rinse with cold water
1/3 teaspoon hot pepper sauce
1/3 cup fresh basil leaves
1/4 cup chickpeas Billette
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/2 teaspoon ground black pepper
In a large bowl, combine short- and long-grain white rice, oil, green beans, hot pepper sauce, herbs and garlic.
Combine short- and long-grain white rice and green beans in a large skillet. Stir-fry until you can easily distinguish the grains of rice; saute for 5 minutes. Add basil-basil-basil-basil-basil-basil. All the spice will come in handy!
Serve the soup hot; heat through.