Just right for breakfast, a bowl is a container holding possibility for the day ahead. This dish, cooked in one pan, contains food that is comforting, nourishing, satisfying and whole. There is protein, fat, fiber, vitamins A, B and C, calcium, manganese and selenium. It is strengthening (rice + beans), uplifting and cleansing (greens). And did I say delicious?
1 cup leftover cooked chickpeas (or 1 15-ounce can of organic chickpeas)
1 cup leftover short or medium grain organic brown rice (or 1 cup freshly cooked rice)
1 bunch raw dandelion greens
½ yellow onion
1 Tablespoon sesame oil
a few drops good quality soy sauce (to taste)
pinch of sea salt (coarse or fine)
a few pea shoots
Process Wash the dandelion greens well. Set aside. Chop the onion into small pieces. Warm a cast iron or stainless steel skillet for about 30 seconds on a medium flame. Add the sesame oil and allow that to heat up for another 20 seconds. Add the chopped onion and use cooking chopsticks or a wooden spoon to sauté the onion until it softens, becoming translucent. Add a pinch of sea salt and let the onion brown slightly. Add the dandelion greens to the pan and integrate them with the onion. When the greens begin to wilt, add the chickpeas.
Combine the chickpeas, onions and greens, and use the chopsticks to urge them over to one side of the skillet. Add the brown rice to the vacant segment of the pan and use the chopsticks or spoon to turn the rice so it gets cooked on all sides. Sprinkle the soy sauce over all ingredients in the pan.
When the rice is hot, turn off the flame and place the rice first,
then beans ‘n greens into a bowl.
Top with fresh pea shoots and serve.
©Nancy Wolfson-Moche 2016
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