Ingredients:
1 Tbsp extra virgin olive oil
1 small onion chopped
3 cloves garlic minced
1 cup of quick cook brown rice (not instant rice)
2 cups of almond milk or other
1 cup of vegetable broth
1/2 teaspoon salt or to taste
2 1/2 cups broccoli florets cut into bite-sized pieces
2 cups chickpeas rinsed and drained
1 cup vegan cheddar cheese alt shreds or other
*Chick peas could be substituted with a different bean, tofu or other protein.
Instructions:
1. Heat extra virgin olive oil in a large skillet or saute pan over medium heat.
2. Add the onion and saute 5 minutes until softened. Add the garlic and saute 30 seconds more.
3. Add the uncooked rice to the pan and toast for 1-2 minutes.
4. Add in the milk, broth and salt and stir together. Bring to a boil, then reduce the heat to low, cover and cook for 10 minutes or until the rice has about 5-7 minutes left of cooking time.
5. Remove the lid and stir in the broccoli and chickpeas. Cover and continue to cook for about 5-7 minutes more. Broccoli can be microwaved a few minutes first and then thrown in for softer broccoli.
6. When the rice is done, remove from heat and stir in half of the cheese and season with salt & pepper if necessary. Top the casserole with the remaining cheese and let stand until melted.
7. Serve and enjoy!
Prep time 10 min. Total time 35 min Serves 5-6
* Note: I recommend using organic and/or Non-GMO ingredients whenever possible.