1 tab coconut oil
3 medium carrots, cut into small pieces (I used 1 carrot, corn, beans, zucchini)
1 small onion, finely diced
1 1/2 cups brown rice, rinsed under cold water and drained.
4 cups vegetable broth ( I used an organic vegetable broth from the health food shop)
1 15oz can chickpeas, rinsed and drained (I used French Green Beans that I had cooked previously)
1 tab honey
1/2 teas cinnamon
1/2 cup sliced almonds toasted (I used pumpkin seeds toasted in coconut oil)
You can either cook this slowly on the stove or in the oven.
If using oven, turn oven on to 170' C (150' C fan forced) (350' F).
Heat oil in an oven proof pot. Add onion and saute for 2-3 mins.
Add other veges and cook, stirring often for 5 mins.
Add rice and stir to coat with oil.
Add broth, chickpeas, honey, cinnamon and stir to combine.Increase heat and bring to a simmer.
Cover and place in oven. Bake until liquid is absorbed and rice is tender, approx. 40-50 mins.
(If you don't have a lid for the casserole dish, cover with foil.)
If using stove, turn heat down low so that the casserole just simmers. Stir occasionally to make sure it isn't sticking.
Serve onto individual plates.
Top with pumpkin seeds.
I had this for dinner tonight. It was beautiful. I added a little bit more pumpkin seeds than the recipe says because I love them.
For nut free use pumpkin seeds.
Recipe adapted from Kim Corrigan-Oliver's recipe at Your Green Baby.