Rice, bean, and veggie combinations are my jam.
They’re healthy, generally simple to prepare, and count two side dishes in one. I love that.
Over the summer, I enjoyed this recipe, served with a protein like fish or chicken. Today, I’m sharing a winter version.
This recipe is slightly more effort. A stove is involved, and I highly recommend making the rice a day in advance. But all in all, it’s easy and versatile and great for this time of year.
Drop a line in the comment section with the kind of recipes you generally like to me.
And enjoy!
Veggie Fried Rice
Ingredients:
2 tbsp. olive oil
2 cloves garlic, minced
1/2 cup red onion or shallot, diced
1 green onion, sliced
1/4 cup chickpeas, mashed with a fork (or your fingers)
1/4 cup chopped carrot
1/4 cup chopped celery
1/2 cup chopped broccoli
1/2 cup chopped mushroom
1/2 cup peas or corn
2 cups brown rice (prepared a day in advance)
3 tbsp. soy sauce
Salt and pepper
Instructions:
Heat the oil over medium heat. Add the garlic through chickpeas and saute for about a minute.
Add the carrot through mushroom. Add more oil if the pan seems too dry. Cook for about two minutes.
Stir in the peas and rice. Season with the soy sauce, salt, and pepper to taste, and saute for 3-5 minutes longer.
Serves 2-4.