Ingredients
The following ingredients have 4 Servings
- 1 cup uncooked brown rice ((see note))
- 2 ½ cups veggie broth (, low sodium if needed)
- 1 ¼ cups dairy free plain yogurt (, I use Silk brand almond milk yogurt)
- ½ cup Harissa salsa ((see note))
- ½ cup chopped red onion
- ½ cup chopped tri color sweet peppers (, or just red or yellow pepeprs)
- ¼ cup chopped cilantro
- 2 tablespoons lemon juice (, plus optional thin lemon slices for garnish)
- 1 teaspoon salt (, adjust depending on sodium in broth)
- 1 ½ cups cooked chickpeas (, rinsed and drained (about one 15 ounce can))
- ½ cup roughly chopped cauliflower
- ½ cup roughly chopped carrots
- ½ cup roughly chopped fennel
- ½ cup roughly chopped zucchini
Instruction
- Preheat oven to 375 F (190 C)
- Combine the rice, broth, yogurt, salsa, red onion, peppers, cilantro, lemon juice and salt in a 9 x 13 baking dish. Slowly mix the ingredients.
- Add the beans and veggies and stir again.
- Place the lemon slices on the top if using.
- Bake 60-65 minutes or until the rice is cooked and the liquid is almost gone.
- Let it settle for about 10 minutes, then serve. The remainder of the liquid will be absorbed as it settles, so don’t overbake because the rice will get too dry.
- I like my rice with a more al dente texture so you can always add more broth if needed and cook extra if you prefer your rice well done.
