Broccoli Brown Rice with Garbanzo Beans
Every now and then I get bored with our usual side dishes. I mean how much salad, brown rice and veggies can one have without feeling blah!
I love brown rice and my favorite veggie is broccoli. As I was perusing through recipes, I came across a brown rice broccoli casserole. In true Lucinda fashion, I decided to deconstruct the recipe and make a side that doesn't have all the "extra" stuff a casserole has. Instead, I made "broccoli brown rice" added some legumes (chickpeas) and created a powerhouse side or vegan dish.
Broccoli Brown Rice with Garbanzos
1 cup short-grain brown rice
1 head broccoli, cut into florets
1 tablespoon extra-virgin olive oil
2 tablespoon dijon mustard
2 tablespoon low-sodium soy sauce
2 cloves of garlic minced
Salt and Pepper to taste
1 14-ounce can chickpeas, drained and rinsed
Preheat oven to 400 degrees F.
Place brown rice and 2¼ cups water in a medium pot. Bring to a boil, cover, reduce heat and simmer for 45 minutes until rice is tender.
Meanwhile, toss broccoli with olive oil, season with salt and pepper and spread evenly on a large baking sheet. Place in the oven and roast for 20-30 minutes until tender. While rice and broccoli are cooking, whisk together mustard and soy sauce
When rice and broccoli are finished, toss in a large bowl with chickpeas. Mix with mustard sauce and serve.