Recipe of the week: Veggie and chickpea “risotto”
What you’ll need:
4 cloves garlic, crushed
3 small onions, diced
3 small carrots, diced
2 sticks celery, diced
1 green capsicum (aka green bell pepper)
4 small zucchini
10 small Roma tomatoes
1 1/2 cups brown rice (soaked for a couple of hours, or as long as you have)
¼ cup wild rice (soaked for a couple of hours, or as long as you have)
4 cups Hippocrates soup (can use vegetable stock)
1 cup fresh chickpeas (soaked for 8 hours or overnight)
coriander (aka cilantro)
What to do:
1. In a large pot, sauté onion, garlic, celery and carrot with the coriander and dill.
2. Add the soup or stock. Then add the rice.
3. Let the rice absorb ¾ of the liquid and then add the remaining vegetables and chickpeas. Cook on low heat until veggies are cooked to your liking.
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