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Coconut Braised Broccoli Rice Bowl

Coconut Braised Broccoli Rice Bowl
Coconut Braised Broccoli 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.
Ingredients
  • 1 bag Banza chickpea rice
  • 1 yellow onion, chopped
  • 1 head of broccoli, cut into florets
  • 1 tablespoon grated ginger
  • _ cup sun-dried tomatoes
  • 1 jalapeno pepper
  • 2 limes, zested and juiced
  • 1.5 cups coconut milk
  • 1 tsp salt
Instructions
  1. 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.
  2. 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.

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