You want healthy? THIS vegetable plate is HEALTHY!
My husband and I are not vegetarians but we love our vegetables. We have our moments when we’re completely burned out on eating meat and just want fruits and vegetables to eat. Do you get that way, too?
HERE’S ALL IT TAKES TO GET THIS DINNER GOING
- 1 cup uncooked parboiled rice
- 2 teaspoons oil
- 2 1/4 cup chicken or vegetable broth
- 5 to 7 button mushrooms, quartered
- 1/4 cup red bell pepper, finely chopped
Lightly brown rice in oil over medium heat. Add broth, mushrooms and bell pepper, and bring broth to a boil. REDUCE HEAT to medium-low, cover with lid and simmer for 20 minutes. Remove from heat. Let stand covered for 5 minutes or until water is absorbed. Fluff with fork right before serving.
NOW FOR THE OTHER VEGETABLES & LEGUMES
- 1 1/2 cups cooked garbanzo beans
- 1 bunch of fresh spinach, roughly chopped
- 1 to 2 crowns of fresh broccoli, chopped into bite size pieces
For the chick peas or garbanzo beans, I happen to have had some frozen from cooking a batch last week. See the recipe, Home Cooked Garbanzo Beans or Chick Peas for cooking directions. Using canned garbanzo beans will work fine, too. Whatever you have on hand. Just heat them up and set aside.
Let’s blanch our veggies.
Fill a 5 quart cooking pot 2/3 way up with water and bring to a boil over medium high heat.
TIME SAVER: You should start this water while you’re cooking the rice pilaf.
Thoroughly rinse spinach and broccoli before blanching. Toss in 1 tablespoon of salt in the boiling water, then start with the spinach. Submerge spinach in boiling water and cook up to 2 minutes. Use a slotted spoon to scoop out spinach and set aside in a warm bowl.
Next, carefully add broccoli to the same cooking water, cook 1 to 1 1/2 minutes. Broccoli doesn’t take long at all! Scoop out with slotted spoon into the same bowl with the spinach.
Season the spinach and broccoli with salt and pepper to taste. For an extra kick, add a little ground red pepper flakes.
Pile the vegetables and chick peas on top of a bed rice pilaf, drizzle very lightly with garlic seasoned olive oil if you have any on hand. Simple extra virgin olive oil is nice, too.
YOU’RE READY TO EAT!