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This rice pulao recipe from the Blue Zones® Meal Planner brings together the sweet and savory into a delicious whole meal. Topped with crispy cinnamon chickpeas, this inspired meal is packed with whole grains, fiber, protein and Vitamins A and C (thanks to the carrot and zucchini, respectively). And the spices will leave your kitchen smelling delicious long after dinner is done!
Yield: 2 servings
1 can no-salt canned garbanzo beans
1 tablespoon + 1 teaspoon olive oil
1 teaspoon cinnamon
½ cup brown rice
1½ cups low-sodium vegetable stock/broth
½ teaspoon cloves
1 zucchini
1 carrot
¼ cup dried apricot
Salt & pepper, to taste
2 pinches ground cardamom, optional