Yellow Rice with Cranberries &Chickpeas

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.

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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.

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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!

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