Chick Peas, Steamed Veggies & Herbed Rice
Chick Peas, Steamed Veggies & Herbed Rice
Ingredients
For the Herbed Rice
- 1 1/2 cups dry brown rice
- 6 cups non-chlorinated water
- 3/4 cup chopped onion
- 1/2 tsp sea salt
- 1 cup chopped fresh parsley
- 1 tbsp olive oil
- Black pepper to taste
For the Veggies:
- 2 sweet potatoes peeled and cut into cubes
- 3 cups chopped broccoli
- 3 cups chopped zucchini
- 2 tbsp olive oil or coconut oil
- 2 tbsp chopped fresh dill or 2 tsp dried dill
- Juice of one lemon
- 3 tbsp coconut yogurt
- Sea salt and black pepper to taste
- 1 can cooked chickpeas drained and rinsed, 14-oz or 396-mL
Instructions
- Place the sweet potatoes in a double boiler (a colander resting in a pot with two inches of water).
- Bring the water to a boil and cover with a lid. Steam for five minutes.
- Add the broccoli and continue steaming for four minutes.
- Add the zucchini and steam for another three minutes.
- Transfer to a bowl. Add the olive oil, dill, lemon, and yogurt. Season with sea salt and pepper to taste. Serve.
- Put the veggies on a plate with the Herbed Rice and top with the chickpeas.
- Rinse the dry brown rice.
- Add to a pot along with at least six cups of water, onion, and sea salt. Bring to a boil, lower to simmer, and cover.
- Let cook for about 35–40 minutes, until the rice is soft.
- Remove from the heat. Drain the excess water off the rice by pouring the water and rice through a sieve. Rinse to remove the starch or it will be sticky. Brown rice can be cooked exactly to your liking. If it’s not soft enough, add more water and cook longer.
- Combine the rice, parsley, olive oil, and pepper in a medium bowl. Serve.
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