A quick and simple recipe loaded with nothing but good for you ingredients!
Ready In: 25-30mins
Serves: 4
Ingredients
2 bunches of broccolini chopped into 2 cms florets
1 400g can of chickpeas
1 small bunch of flat leaf parsley
1.5 cups of brown basmati rice
1 tsp dijon mustard
1 tbsp pure maple syrup,
salt and pepper
1 tbsp white vinegar
1/2 cup milk (soy milk for vegan option)
olive oil
cranberries and or pepitas garnish
Method
Step1. Preheat oven to 200°C and line an oven tray with baking paper, foil or a baking mat
Step 2. Drain liquids from can of chickpeas and add along with the chopped broccoli to prepared baking tray. Drizzle with olive oil and sprinkle with a pinch of salt and pepper
Step 3. Roast in the oven for 25-30 mins, or until chickpeas are crispy and broccoli is browned and tender, being sure to stir the broccoli mixture half way through
Step 4. While the veggies are roasting, make the brown rice. Add 1.5 cups of rice to a medium-sized pot over high heat with 2.5 cups of water and 1/2 cup of milk. Bring to boil, then reduce heat to low, cover and let rice cook until all the water is absorbed. Remove from heat and let rice cool slightly
Step 5. In a large mixing bowl, whisk 5tbs of oil, 2 tbsp maple syrup,1 tbsp vinegar,1 tbsp Dijon mustard and a pinch of salt until smooth and consistent. This will be the dressing
Step 6. Roughly chop 1 cup of lightly packed parsley
Step 7. In a large bowl add the rice, dressing, roasted broccoli and chickpea mixture along with the freshly chopped parsley and mix until well combined
Step 8. Garnish with more parsley, dried cranberries and or pepitas to taste!
YUMM!!!
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