Spinach Rice Bowl INGREDIENTS: - 1 cup of chickpeas, soaked overnight
- 1 sweet potato
- 1 cup Jasmine Brown Rice
- 5 cups of tightly packed fresh spinach
- 1 tsp garlic powder
- ½ tsp cayenne pepper
- ½ tsp cinnamon
- 2 cloves garlic
- 2 tsp olive oil
- 2 tbsp tahini
- lime juice, salt, pepper (to taste)
INSTRUCTIONS: - Start by cooking rice. Add rice and 2 cups of water to pot, cook for 30 mins or until soft. Season with salt.
- Preheat oven to 180°C/350°F.
- Mix drained chickpeas with 1 teaspoon of oil, garlic powder, cayenne, salt, and pepper. Arrange chickpeas on one side of baking tray in a single layer.
- Cut sweet potatoes into bite-sized pieces & place them on the baking tray too. Sprinkle with cinnamon and chili. Bake chickpeas & sweet potato for 25-30 mins.
- Heat up 1 tsp of olive oil in a large pan, add crushed garlic and sauté for 2 mins. Add spinach and cook for 3-5 mins.
- For tahini dressing mix together tahini, lime juice with a little water.
- Add rice, sweet potatoes, chickpeas, & spinach to a big bowl and top with tahini dressing.
| Vegetable Fried Brown Rice INGREDIENTS: - 1 small onion, chopped
- 1 tbsp olive oil
- 1 chili pepper
- 1 yellow bell pepper, chopped
- 1 carrot, shredded
- 2 cloves garlic, minced
- 1 cup green beans (fresh or frozen)
- 3 cups cooked and cooled Jasmine Brown Rice
- 3 tsp light soy sauce
- 1 tsp red pepper flakes, plus more for sprinkling
INSTRUCTIONS: - Heat olive oil in a large skillet or wok over medium-high heat. Add onion and red pepper and let cook for 5 minutes.
- Add in carrots, garlic, bell pepper, and beans. Stir frequently about 5-7 minutes.
- Add rice, soy sauce, and red pepper flakes to skillet and stir everything together. Cook another 3-4 minutes to heat through.
- Serve in bowls and top with more red pepper flakes if desired.
| Fried Eggplant with Rice and Tomatoes INGREDIENTS: - 2 eggplants
- 1 cup cooked Jasmine Brown Rice
- 1 onion(chopped),2 garlic cloves
- 1 tbsp tomato paste
- 2 tbsp fresh parsley
- 2 tomatoes(sliced)
- salt,pepper(to taste),6 tbsp olive oil(as needed)
INSTRUCTIONS: - Preheat oven 400F.
- Rinse eggplants, cut off stems & cut in half lengthwise. Sprinkle with salt,set aside.
- In large non-stick pan, heat 2tbsp olive oil over medium heat. Fry eggplant halves, 2 at a time, on both sides, turning every 30 secs, until golden.
- Add more oil as frying eggplant (they tend to soak it in).
- Remove eggplant from pan & transfer to baking sheet.
- In same pan, brown onion over med-high heat until golden. Add rice, tomato paste & stir. Cook for a min stirring often. Season with salt & pepper to taste. Remove from heat, transfer mix to bowl & let cool.
- Spread rice & onion mix over eggplant pieces,pressing down.
- Top each fried eggplant half with 3 tomato slices. Drizzle with olive oil.
- Transfer eggplant to oven & bake for 25 mins.
- Remove from oven. Garnish with fresh parsley.
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