VEGAN CHICK-PEAS AND BROWN RICE
Appropriate for the 21 day Quantum Wellness Cleanse. My kids are not fond of brown rice, but I've found if I soak the rice for hours and cook it in a little extra water they'll eat it. I'll usually rinse the rice and set it out to soak some time in the morning. Then it's ready to cook at dinner time. I use a rice cooker every time I cook rice - it's the only way!
Provided by Ex-Pat Mama
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the rice thoroughly. In a large bowl, allow the rice to soak for as long as possible. If you don't have time for this step, the rice will be perfectly fine to eat, it's just a bit chewy. My kids find the rice more palatable if it has soaked for quite a while. I usually put it on to soak right after breakfast.
- An hour or so before you plan to cook dinner, pour off the soaking water and cook the rice however you normally do so. I use a rice cooker and would use 4 cups of water to cook 2 cups of brown rice.
- Heat the oil in a large non-stick fry pan over medium high heat. Add the onions. Cook and stir frequently for 2 minutes, or until tender. Add the red peppers. Stir for 2 minutes. Add the cabbage and garlic. Stir fry an additional 4 minutes.
- Stir in the tomatoes, chick-peas and vinegar. Reduce heat to low and simmer for 8 to 10 minutes, or until the liquid released from the tomatoes is slightly reduced. Stir in the kidney beans, cook for 2 minutes or until heated through.
- Sprinkle the parsley over all, serve with the brown rice.
Nutrition Facts : Calories 752.5, Fat 9.4, SaturatedFat 1.4, Sodium 967.3, Carbohydrate 142.9, Fiber 20.5, Sugar 7.1, Protein 24.9
CHICKEN & CHICKPEA RICE
Cook our quick and easy chicken rice pot as a speedy midweek supper for the whole family. If the kids turn their noses up at chickpeas, try adding peas
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 40m
Yield Serves 2-3
Number Of Ingredients 10
Steps:
- Melt half the butter in a frying pan with a lid. Fry the shallot for a couple of minutes, then add the chicken and carrot. Fry the veg until starting to brown, then add the cinnamon and lemon, and season well. Stir in the rice and raisins, then add the stock and bring to a simmer.
- Scatter the chickpeas on top, then cover with the lid. Cook for 15 mins over a low heat until the rice has absorbed all the stock - if the rice is still firm, add 50ml water. Stand for 5 mins, then fluff up the rice. Dot over the remaining butter, then serve.
Nutrition Facts : Calories 417 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 0.5 milligram of sodium
CHICKPEAS AND RICE
This is a recipe that I got from a vegetarian cookbook and made a few modifications to. We have fallen for this dish and now make it a few times a month. My two year old also loves it. We tried it out on some non-vegetarians and they all loved it.
Provided by jkworth
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook water, rice, thyme, and bay leaf and set aside.
- Heat olive oil and half of the butter in a skillet and then add chickpeas.
- When chickpeas start to lightly brown (about 5 mins) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes.
- Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes.
- Remove from heat and mix rice and chickpeas together until rice is a golden color.
- Mix in remaining butter (cubed) and Parmesan cheese.
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4.9/5 (47)Total Time 55 minsCategory Main
- Add the stock, coconut milk, and nutritional yeast to a medium pot and bring to a boil over high heat. While the liquid heats, add the rice, chickpeas, onion, garlic, celery, and mushrooms to the casserole dish. Mix them around and spread evenly across the bottom of the casserole with a spatula.
- Once the liquid comes to a boil, carefully pour it over the casserole and cover with a layer of parchment paper (optional) followed by a layer of aluminum foil. Place in the middle rack of the oven and bake for 45 minutes.
- Remove the casserole from the oven and let sit for 5 minutes, then uncover. Top with parsley and serve warm; leftovers will last in the fridge for up to 5 days.
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