Scale
Ingredients
- 20 mL canola oil
- 125 mL / 75 g diced onion
- 125 mL / 90 g diced red sweet pepper
- 10 mL / 8 g minced garlic
- 10 mL ras el hanout (moroccan seasoning)
- 5 mL / 4 g brown sugar
- 250 mL / 200 g Ben’s Original brown rice with red and black quinoa
- 410 mL vegan broth
- 250 mL / 88 g julienne carrots
- 500 mL / 350 g cooked chickpeas
- 15 mL / 2 g chopped fresh mint
- 30 mL / 4 g chopped cilantro
- 30 mL / 5 g chopped parsley
- 30 mL orange juice
- 30 mL / 15 g toasted sliced almonds
- 250 mL / 155 g halved or quartered red grapes
Instructions
- In a pot heat oil over medium heat. Add onion, pepper and garlic and cook, while stirring for about 5 minutes or until soft. Add ras el hanout and brown sugar and cook for 1 minute.
- Add Ben’s Original brown rice with red and black quinoa, broth, carrots and chickpeas. Stir until well combined. Increase heat to high and bring to a boil. Reduce heat, cover and simmer for 17 minutes. Remove from heat and let rest for 5 minutes.
- Stir in mint, cilantro, parsley, orange juice, almonds and grapes until well combined. Serve.
* Can be prepared in oven. Preheat convection oven to 400ºF. Complete to end of step 1. Transfer to an insert pan. Add Ben’s Original brown rice with red and black quinoa, broth, carrots and chickpeas. Stir until well combined. Tightly cover with foil and bake for 20-25 minutes. Remove from oven and let rest for 5 minutes. Continue with step 3.
** Can be prepared in rice cooker. Complete to end of step 1. Transfer to a rice cooker. Add Ben’s Original brown rice with red and black quinoa, broth, carrots and chickpeas. Stir until well combined. Start rice cooker according to manufacture settings. When cooked, continue with step 3.
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