Wednesday, July 28, 2010

Rice & Chick Pea Casserole

Ok, so since getting pregnant I have favored a lot of take out food. Mostly take-out Coconut Thai Curry, but that can get kinda rough on the pocketbook. So, yesterday, I made a bag of chick peas and had to figure out something new to make with them, other than mixing them with taco seasoning. This was the recipe that came out of trying to be frugal, while using what I had in the pantry.


1 1/4 cup organic long grain brown rice

2-3 tbsp Earth Balance Buttery Spread (vegan)

Some cooked chickpeas (around a half a cup or so)

1 tablespoon chia powder

2 bouillon cubes (Garden Veggie by Edward and Sons)


I small piece of whole wheat bread

handful of almonds


Cook the rice. (I used my inexpensive rice cooker/veggie steamer.) Put the rice into a medium sized casserole dish. While the rice is still hot, mix in the Earth Balance and the two bouillon cubes. The cubes should just mush in to the rice and butter. Next, add your chick peas. Honestly, I didn't measure this part; I just added until I thought it looked about right. Add the chia powder. (Chia is packed with good stuff, like omega 3s; I added it for thickener and nutrition). I'm sure I could have put in another tablespoon; we couldn't even taste it. Finally, into a chopper or food processor add the bread. Chop the bread until it has the constancy of bread crumbs, add in the almonds and chop them, too. Pour this topping over the casserole; use a spoon edge to kinda mix in the topping just ever so slightly.

Bake at 350 for around 30 minutes. Enjoy!

*for more info. on Chia check out this site Navitas Naturals .

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