This recipe is gluten free, oil free, vegan
4 cups cooked black and mahogany rice blend
2 cups chick peas
1 head broccoli
2 bunches asparagus
1 cup diced pineapple
1 cup diced mango
I always cook rice and beans in bulk. Cooking instructions for these can be found at the end of this post.
Stir Fry Instructions:
Chop broccoli, asparagus, pineapple, and mango into bite sized pieces. Set mango and pineapple aside.
In a large skillet, combine broccoli and asparagus. Cook on medium to low heat until vegetables are cooked to desired tenderness (7-10 minutes) adding water by the tablespoon as needed to keep from sticking.
Add pineapple, mango, chick peas, and seasonings, and cook another 3 – 5 minutes.
Heat 1 cup rice per serving and plate with stir-fry ingredients. Add freshly squeezed lemon juice over the top to taste.
You can substitute any rice blend for this recipe. Vegetables can be stir fried in coconut, olive, or avocado oil instead of water if desired. Canned chickpeas can be used in place of dried. Drain and rinse beans before cooking.
Rice Cooking Instructions:
Place 3 cups dry rice in a large sauce pan, cover with water, and let soak for at least one hour.
Drain off soaking water. Add three cups fresh water, cover, and boil until the rice has soaked up all the water. (Approximately 20 minutes) Take off heat and let sit for 5 minutes. Fluff with fork.
Chickpea Cooking Instructions:
Add 3 cups dried chickpeas and 3 cups water to Instapot. Secure lid, making sure the vent is closed. Cook on high for 40 minutes. Allow pressure to release for 10 minutes before carefully opening the steam release valve. Once all pressure and steam are released, remove lid and drain off excess water.
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