Tonight was one of those nights when I didn't have a lot of time to prepare dinner. I threw a batch of brown rice and chick peas into the pressure cooker, then opened the refrigerator and looked at what I had to work with for this evening's meal. The half a bag of broccoli slaw was a start. Here's what I prepared.
Brown rice and chick peas:
2 cups brown rice (organic short grain)
1 cup raw chick peas (organic)
5 cups of water
1 tsp of salt
Place all ingredients in a pressure cooker. (I like the Aeternum) On medium heat bring the pressure cooker up just until the steam starts coming out of the valve, then the turn heat down as low as possible. Cook for 50 minutes. This is the most nutritious way to prepare brown rice, and the addition of the chick peas is a great base for some very quick, easy and healthful meals.
1 bag broccoli slaw (salad section of the supermarket)
1/2 cup frozen peas
2 tsp olive oil
1 tsp seasoned rice wine vinegar
1 tsp tamari
1 tsp of mirin
1 tsp Victoria Taylor's Toasted Sesame Ginger Seasoning
Salt & pepper
Toasted sunflower seeds
Place broccoli slaw in a bowl and add vinegar, tamari, mirin, sesame ginger seasoning and olive oil. Place peas in a bowl of water and microwave for 3 minutes. Drain peas and add to the broccoli slaw. Toss well and add salt and pepper to taste. Add a little more vinegar, if needed.
Place sunflowers in a saute pan and toast them over medium heat. Stirring to make sure they toast evenly.
Open pressure cooker (after it's cooled for about 15 minutes) and mix the rice and chick peas.
Place a serving of the brown rice and chick peas into a bowl and top with the broccoli slaw. Garnish with toasted sunflower seeds.
Simple, easy and delicious. Enjoy!