Banza Rice Made from Chickpeas. Your beloved pantry staple is now a powered up, protein-packed, mealtime go-to. With 2x the protein, 35% fewer net carbs, and 5x the fiber, don’t even think about calling this a side dish (I mean… it is, but you know what we mean). Infused with garlic thyme oil, this chickpea rice comes with a flavor packet of dried spices and herbs that pack in twice the flavor, while using half the sodium.
RECIPE
COCONUT BRAISED BROCCOLI BANZA RICE BOWL
Broccoli and sun-dried tomatoes get slowly braised in a rich coconut ginger broth until just fork tender and then spooned over our grain-free chickpea rice.
COOK TIME: 45 MINUTES SERVES: 2 to 4 PEOPLE INGREDIENTS: 8
INGREDIENTS
1 bag Banza chickpea rice
1 yellow onion, chopped
1 head of broccoli, cut into florets
1 tablespoon grated ginger
1/2 cup sun-dried tomatoes
1 jalapeno pepper
2 limes, zested and juiced
1.5 cups coconut milk
1 tsp salt
DIRECTIONS
Place a large skillet over medium heat. When hot add oil and then the chopped onion. Cook until translucent, about 5 to 10 minutes. Stir in broccoli stalks, ginger, sun-dried tomatoes, jalapeno pepper, lime zest, and salt. Cook, until vegetables soften, about 5 minutes. Pour in coconut milk and stir to combine, lower heat and simmer for 15 mins.
Make Banza rice according to package instructions. Drain, rinse and add to the bottom of serving bowls. Top with coconut vegetable mixture and a squeeze of lime juice.
