Seaweed & Garlicky Chickpea Rice Bowl (8 oz.)

Seaweed & Garlicky Chickpea Rice Bowl (8 oz.)

InHarvest Products Used

Ingredients:

Yield: About 12 1-cup servings

  • 8 oz. InHarvest Whole Grain Brown Rice & Quinoa 
  • 2¼ c. water, divided
  • 1 7½" x 8¼" sheet dried nori, finely shredded
  • 2 c. roasted chickpeas, chilled
  • 5 cloves garlic, roasted, sliced thin
  • 1 small head napa cabbage, shredded 
  • 2 c. bias-cut sugar snap peas
  • 1 t. ground cumin
  • 1 t. kosher salt
  • ½ t. ground black pepper
  • ¼ c. freshly squeezed lemon juice
  • ¼ c. sesame oil
  • ½ c. roasted pumpkin seeds
  • 1 c. bias-cut (lengthwise) scallion

 

Directions:

  1. Bloom the nori in ¼ c. hot water and set aside.
  2. In a pot over high heat, bring 2 c. water to boil; stir in InHarvest Whole-Grain Brown Rice & Quinoa. Cook, covered, according to package directions.
  3. Add the bloomed nori to the cooked rice/quinoa blend and chill the mixture.
  4. In a large bowl place the chilled rice quinoa, chickpeas, garlic, cabbage and snap peas. Toss all ingredients gently.
  5. Add the cumin, salt, pepper and lemon juice; toss well. Drizzle the sesame oil and toss again. Sprinkle pumpkin seeds and scallion on top as garnish.