Chickpeas, Greens, and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1-3/4 cup whole grain rice1 can Goya chickpeas2-1/2 cups mixed salad greens 3 cups fresh spinach1/4 cup roasted sunflower seed1/4 stick Butter1 tbsp soy Sauce1 splash of balsamic vinegar1 tbsp garlic powder1/2 tsp ground cumin1 dash black pepper1/2 tsp ground tumeric
Measure 1-3/4 cup of whole grain brown rice into cooker.
Agitate and rinse with water 3x to get rid of excess starch.
Add water to appropriate level and start rice cooker.
Add cumin, garlic, and tumeric to rice.
Finely chop spinach and mixed greens.
Pulverize the sunflower seeds (I use a coffee grinder for about 5 -8 pulses).
Store seeds and greens in refrigerator until rice is done.
Once rice is finished, drain and rinse chickpeas before adding into rice cooker.
Add all other ingredients, mixing evenly.
Serve.
Serving Size: makes about 8 1 cup servings
Agitate and rinse with water 3x to get rid of excess starch.
Add water to appropriate level and start rice cooker.
Add cumin, garlic, and tumeric to rice.
Finely chop spinach and mixed greens.
Pulverize the sunflower seeds (I use a coffee grinder for about 5 -8 pulses).
Store seeds and greens in refrigerator until rice is done.
Once rice is finished, drain and rinse chickpeas before adding into rice cooker.
Add all other ingredients, mixing evenly.
Serve.
Serving Size: makes about 8 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 289.6
- Total Fat: 8.3 g
- Cholesterol: 7.7 mg
- Sodium: 460.3 mg
- Total Carbs: 50.4 g
- Dietary Fiber: 8.6 g
- Protein: 10.4 g
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