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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g chickpea rice
  • 1 vegetable stock cube
  • 1 Tbsp vegetable oil
  • 1 bunch salad onions
  • 1 clove of garlic
  • 100 g shiitake mushrooms
  • 1 Tbsp Kikkoman soy sauce
  • 2 tsp rice vinegar
  • 1 tsp Mirin
  • 2 large handfuls of kale
  • 1 Tbsp sesame seeds

Method
 

  1. 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".
  2. Meanwhile, thinly slice the spring onions and garlic. Cut the mushrooms in half, if too big.
  3. 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.
  4. 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.
  5. Drain the chickpea rice and rinse under cold water.
  6. When the kale has cooked, mix in the chickpea rice and warm through.
  7. Scatter some sesames seeds on top, and serve.