Tasty Spinach Brown Rice with Chickpeas ???????? Easy Plant Based, One Pot Vegan Recipe!
Sometimes you may crave a nice filling meal like after a long run or just for the heck of it. But it’s crucial to ensure your doing more than getting your macronutrients.
➡️ This spinach brown rice recipe with chickpeas offers you a more nutrient-dense side dish to round out your meal, and it’s totally plant-based!
The Spinach will add a light, sweet, grassy flavor to your rice and the chickpeas will give it an earthy, nutty flavor.
➡️ This dish is a simple recipe you can add to your repertoire if you are just starting a vegan diet.
???? Have you made a vegan meal that even meat eaters cannot deny is irresistibly good? Let me know in the comments below!
▶️ RECIPE INGREDIENTS: (3 to 4 servings)
1 cup / 200g Brown rice - medium grain (if you are using long grain brown rice, adjust the cooking time accordingly, as it cooks faster than the medium grain rice)
2 to 3 Tablespoon Olive Oil
1+ 1/2 cup / 200g Onion - one medium size onion
2 Tablespoon Garlic - 5 to 6 Garlic approx.
1+1/2 cup / 350ml Strained tomatoes/Passata
300g / 8 to 9 cups approx. - Fresh Spinach - chopped
4 cups / 1 Liter Water
1/4 Teaspoon Chilli flake (Optional)
2 cups / 1 Can (540 ml) Cooked chickpeas
3/4 cup / 20g Fresh Dill (If you like mild dill flavor add 1/2 cup)
Salt to taste (I have added total 1+1/4 teaspoon pink Himalayan salt)
▶️ Garnish:
1/3 cup / 15g Parsley - finely chopped (Optional)
Lemon juice to taste (I have added 1 tablespoon lemon juice)
Black pepper to taste (I have added 1/2 teaspoon black pepper)
Drizzle of Olive oil - 1 to 2 Tbsp (I have added 1 tablespoon organic cold pressed olive oil)
▶️ METHOD:
Wash thoroughly and soak 1 cup of brown rice for 1 hour.
Heat a deep cooking pot. Add olive oil, onion and 1/4 teaspoon salt. Fry the onion on medium-high heat until it just starts to caramelize, while stirring frequently. Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it.
Once the onion has started to caramelize, reduce the heat to medium low (depending on the heat of your stove). Add the finely chopped garlic, chilli flakes and continue to fry for another 1 to 2 minutes or until fragrant, while stirring frequently.
Now add the strained tomatoes, spinach and mix well. Now drain the brown rice. Transfer the soaked rice, cooked chickpeas, salt, water and fresh dill to the pot and bring it to a vigorous boil. Once it starts boiling, reduce the heat to low and cook for about 25 to 30 minutes or until the rice is cooked but still sightly firm. (We don't want mushy rice).
Uncover and turn the heat to medium high and cook for another 1 to 2 minutes. Remove from heat. Garnish with Parsley, lemon juice and a good quality olive oil. The garnish will enhance the taste of this dish, so I highly recommend it. Serve hot.
▶️ IMPORTANT TIPS:
- Thoroughly wash/soak the brown rice, this will get rid of any impurities/gunk
- If you are using long grain brown rice adjust the cooking time accordingly, as it cooks faster than the medium grain rice
- If you are using a different type of rice adjust the water and cooking time accordingly
- Adding salt to onion will release it's moisture and will help it cook faster so please don’t skip it
- Turn the heat to medium-low to low before adding the garlic and spices, this will prevent it from burning
- Chop the spinach to prevent long strings of stem
- To prevent the rice from getting mushy, check in about 20 to 25 minutes of cooking.
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional recipes, and modern dishes around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
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#SpinachBrownRice #OnePotVeganRecipe #ChickpeasAndRiceRecipe #brownricerecipe #onepotrecipe #FoodImpromptu #VeganMeals #VeganRecipes #VeganFood #EasyVeganRecipe #Vegan #PlantBased #PlantBasedCooking
how to make rice and Lentils green!{ arabic is adas}
How To Cook Lentils
Lentils are Quick & Easy to Cook and Prepare
• Lentils to do not require soaking like other pulses.
• Rinse your lentils with fresh water before boiling to remove any dust or debris.
• Cook on a stovetop, using 3 cups of liquid (water, stock, etc) to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size.
• Bring to a boil, cover tightly, reduce heat and simmer until they are tender.
• For whole lentils, cook time is typically 15-20 minutes. For split red lentils, cook time is typically only about 5-7 minutes.
• Be sure to season with salt after cooking – if salt is added before, the lentils will become tough.
Coconut Lentils Rice Recipe vegan friendly
#coconutrice #lentilsrecipe #veganrecipe
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Homestyle Lentil Soup for a Vegetarian and Vegan Diet | Easy Lentil Soup Recipe!
Make this healthy & easy plant-based recipe for lunch or dinner! Give this video a thumbs up if you tried this recipe ????
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▶️ Other Videos your may like:
Quinoa Chickpea Bowl:
One Pot Mediterranean Lentil and Rice Recipe:
Garlic Zucchini Stir Fry:
Easy Carrot Hummus Recipe:
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▶️ RECIPE INGREDIENT LIST: (6 to 8 servings)
2 cups / 400g Brown lentils
water to soak the lentils
3 tablespoon olive oil
1 medium onion - 1 heaping cup / 150g - chopped
3 stalks of celery - 1 heaping cup / 150g - chopped
2 medium carrots - 1 heaping cup / 150g - chopped
1 medium red bell pepper - 1 heaping cup / 150g - chopped
5 cups (firmly packed) / 250g spinach - chopped
1/2 cup / 45g Parsley - finely chopped
6 cloves of garlic - chopped (2 tablespoons approx.)
450ml / 2 cups approx. - Strained tomatoes OR Passata OR Tomato puree
6 cups / 1500ml Water
2 teaspoons Oregano
2 teaspoons Thyme
(alternatively you can add dry Italian herb mix)
1 teaspoon ground cumin
1/4 to 1/2 teaspoon Cayenne pepper (OPTIONAL)
Salt to taste (I have added in total 2+1/4 teaspoon pink Himalayan salt)
1 teaspoon freshly ground black pepper
2 tablespoon olive oil for garnish (I have used organic cold pressed olive oil)
(If you want to make a smaller batch cut the recipe in half)
▶️ METHOD:
Soak the brown lentils for about 5 to 6 hours or until tender. Once soaked well drain it and set it aside.
Heat a large pot (I have used a cast iron casserole). Add onion, carrot, celery, red bell pepper and salt and fry it on medium high to high heat (depending on the heat of your stove). Adding salt will help release water from the vegetables and help it cook faster so please don't skip this step. The goal is to brown the veggies as it will add a lot of flavour to this dish. It will take about 6 to 7 minutes. Once the veggies start to brown, add the chopped garlic and fry for another 2 minutes or so.
Add the strained tomatoes, lentil, oregano, thyme, cumin, cayenne, salt and water. Mix it well and cover the lid and bring it to a vigorous boil. Once it starts boiling, reduce the heat to low and cook it for about 1 hour.
After an hour, remove the lid. (check to see if the lentils are soft, if not cook it for a bit longer) and give it a good stir. Now increase the heat to medium high to high (depending on the heat of your stove) and bring it to a gentle boil.
Add the chopped spinach and cook it for about 2 minutes. Then turn off the heat. Garnish it with chopped parsley, ground black pepper and 2 tablespoons of olive oil. Use a good quality olive oil as it will add to the flavour. Mix it well. Make sure to taste for seasoning and add salt if needed.
If the stew gets too think add some boiling water to thin it out. Do not use cold water as it will ruin the taste. This is a perfect recipe for meal prep. you can make a big batch of it and freeze it in portions to consume later.
▶️ IMPORTANT TIPS:
- If the stew gets too think after cooking, then add some boiling water to thin it out. DO NOT use cold water as it will ruin the taste
- if you do not have time to soak the lentils, just wash it well and cook it for longer but soaking it makes it easier for digestion
- This is a perfect recipe for meal prep so you can make a big batch of it and freeze it in portions to consume later
- if you want to make a smaller batch, cut the recipe in half
Enjoy!
#recipe #food #vegan
Thanks for watching the video Homestyle Lentil Soup for a Vegetarian and Vegan Diet | Easy Lentil Soup Recipe!
Brown Rice and Lentils |whole food plant based | chef julia | oil free
##wholefoodplantbased #chefjulia #nooil
Brown Rice and Lentils
Chef Julia Dunaway
4 cups low sodium vegetable stock, plus extra for the onions (Central Market Vegetable Stock)
1 cup brown rice, washed and drained (Massa Organics short grain brown rice)
1 cup brown or green lentils (I used Bob’s Red Brown Lentils.)
1 large sweet yellow onion, peeled and diced (about 2 cups chopped onions)
3 garlic cloves, minced
½ teaspoon coriander
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon salt (optional)
Pinch of ground cayenne
1 medium tomato, diced
½ cup fresh parsley for garnish
Rinse and drain the brown rice. Rinse the lentils well in a large strainer and drain well.
Place the 4 cups of vegetable stock in a large pot and bring to a boil. Add the rice and reduce to a simmer. Cook for rice for 25 minutes. While the rice is cooking, prepare the onions.
In a large skillet, over medium high heat, add the chopped onions and garlic. Cook until they begin to brown lightly. Add vegetable stock, a tablespoon at time, to keep them from sticking. Reduce the heat to medium low and cover with a lid for 5 minutes. Remove cover and continue to cook. The onions need to be lightly golden brown and caramelized. Remove 1 cup of the cooked onions and set aside to be used later as a topping. To the remaining onions, add the cumin, paprika, coriander, salt, and cayenne to the cooked onions.
After the rice has cooked for 25 minutes, add the rinsed and drained lentils, the cooked onions you made with all the spices, and cook for 25 more minutes, or until the lentils are done. Taste the lentils and rice for doneness. The lentils should be slightly firm and not mushy and the rice should be done. If not, add a little vegetable broth (1/4 cup) and continue cooking for another 5-10 minutes. Stir together. Serve with additional onions and garnish with fresh parsley.
This dish tastes great with crispy tofu cubes on the side and some blanched greens.
Crispy Tofu
Drain and press a block of extra firm tofu. Cut into small cubes. Marinate the cubes in 1 tablespoon of tahini, 1 tablespoon of low sodium soy sauce, ¼ teaspoon each of cumin, coriander, and paprika. Place on a parchment lined baking sheet at 400° for 30 minutes, or until light brown and crispy OR in an air fryer at 375° for 10 minutes or until light brown and crispy.
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Thanks for watching the video Brown Rice and Lentils