Hello everyone, it’s been a while since my last post, as usual I have a lot of catching up to do, but despite my very busy schedule, I still need food, and preparing fast, easy and tasty recipes is a bonus.
This recipe was adapted from VegWeb’s Easy n’ Fat Free Rice Cooker Turmeric Rice, I’ve followed the exact recipe with the exception of adding garlic and ginger in mine.
As you can, mine turned out to be a bit too soft, but the flavor was good, just a note to self to control the water level when cooking brown rice, as I tend to always undercook brown rice because I always forget that brown rice always need a little bit more water to cook compared to regular white rice.
Here we go…
– 1 cup of brown rice (clean and soak for about 30 minutes before cooking to avoid undercooking especially in a rice cooker)
– 2 cloves of garlic
– small piece of ginger, sliced
– 1 can of chickpeas
– 2 tbsp of dried cranberries
– 1 tsp of turmeric powder
– salt to taste
Put all the ingredients into the rice cooker, give it a stir and let it cook.
And in less than 1/2 hour, you’ll have this.
This makes a great lunch or dinner, it can be wrapped in a tortilla with some veggies for more staying power, or you can have it with a salad and even on it’s own served warm or cold. The cranberries bring out the sweetness of the chickpeas and turmeric, and a touch of garlic and ginger made this dish!
This is a great comfort food, can be made in big batches to have for a quick dinner or lunch, and if you’re feeling indulgent, add a tablespoon or two of fresh coconut milk and you have a winner!
Enjoy the rest of the your week, Friday is getting closer!