Broccoli Peanut Rice
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 8 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g brown rice, whole rain
- 3 heads broccoli, about 1.5 kg
- 3 tablespoon peanut butter, pure
- 250 ml vegetable stock
- 400 g chickpeas, raw or canned
- salt and pepper
- water
Print Recipe
Pin Recipe Instructions
- Soak the brown rice and chickpeas in water overnight (afterwards the cooking time is 10-15 minutes) or cook according to the instructions on the package.
- Cut the broccoli into small pieces and cook for about 10-15 minutes until al dente, stir the broccoli into the rice and chickpea mixture. Dilute 3 tablespoon peanut butter with the vegetable stock. Mix everything together and bring to the boil briefly with the lid closed, then season with salt and pepper to taste.
- About 25 g protein, 75 g carbohydrates, 10 g fat per serving
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