Chickpea rice with shiitake and kale
Chickpea “rice” is rich in protein and fibre so it’s a good ingredient to add to your diet. You can make risotto, salads, pilaf with it. This chickpea rice with shiitake and kale is a healthy dish, perfect for those who are on a gluten-free, high-protein and/or vegan diet. It’s also a good dish for bone health.
Ingredients
Method
- Cook the chickpea rice, following the packet instructions (add the stock cube to the water). Don’t worry about the thick water surrounding the “rice”.
- Meanwhile, thinly slice the spring onions and garlic. Cut the mushrooms in half, if too big.
- Heat the oil a non-stick frying pan and cook the spring onion and garlic pieces for a minute or so. Add the mushrooms and soy, mirin and rice vinegar.
- Put a lid on and steam over low heat for 8 minutes. Add the kale and cook for another 5 minutes. If the pan is too dry, add some water.
- Drain the chickpea rice and rinse under cold water.
- When the kale has cooked, mix in the chickpea rice and warm through.
- Scatter some sesames seeds on top, and serve.