Chickpeas, Greens, and Rice

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Chickpeas, Greens, and Rice calories by ingredient


Introduction

Just an easy-to-make rice cooker concoction with herbs and goods from around the house. Just an easy-to-make rice cooker concoction with herbs and goods from around the house.
Number of Servings: 8

Ingredients

    1-3/4 cup whole grain rice
    1 can Goya chickpeas
    2-1/2 cups mixed salad greens
    3 cups fresh spinach
    1/4 cup roasted sunflower seed
    1/4 stick Butter
    1 tbsp soy Sauce
    1 splash of balsamic vinegar
    1 tbsp garlic powder
    1/2 tsp ground cumin
    1 dash black pepper
    1/2 tsp ground tumeric

Tips

I like the bite of vinegar in this, but it is a strong flavor. Use less unless unless you are a fan like I am.
Sunflower seeds should be powdered, not solid into a butter.


Directions

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