The key to taking this dish from good to awesome is to make sure you caramelize the onions and are generous with the soy sauce.
- 4 cups cooked brown rice (any kind will do, short, long, basmati)
- 1 tbsp olive oil
- 2 medium – large yellow onions, sliced
- 2 tbsp soy sauce, plus some to drizzle
- 1 cup fresh or frozen peas (you can substitute a sliced red pepper)
- 1 cup canned or cooked chickpeas (you can substitute homemade hummus)
- 2/3 cup tahini sauce (see recipe below)
- 2 tsp mixed herbs (any combination of oregano, basil, marjoram, dill, thyme, rosemary and sage)
- Sesame oil to drizzle
- 1 tbsp sunflower seeds
- 1 tbsp hemp hearts
- 1 tsp poppy seeds
- 1 cup grape and/or orange tomatoes, sliced in half
Divide the rice into 2 bowls and set aside. Heat the olive oil in a large skillet and sautee the onions until caramelized. Add the soy sauce, peas and chickpeas, stir to combine and cook approximately 3 minutes or until heated through. Meanwhile, warm up the rice in the microwave. Generously pour half the tahini sauce onto each rice bowl. Sprinkle each bowl with half the herb mix and drizzle with sesame oil and soy sauce. Spoon the caramelized onion-pea-chickpea mix onto the rice bowls and then sprinkle with the seeds. Garnish with tomato slices and serve immediately.
from Brendan Brazier’s Whole Foods to Thrive
- 2 cloves garlic, minced
- 1/2 cup fresh parsley, chopped or 1/4 cup dried parsley
- ½ tsp sea salt
- 2 tbsp lemon juice
- 2/3 cup water
- ½ cup tahini
Process all ingredients in a blender until smooth. If the tahini is especially thick, add a tablespoon of water at a time until you get a pourable consistency. Stored properly in the fridge, this sauce should keep for up to 4 days.