Ganesha's Bowl of Plenty by Chef Liz Arraj
3 TBSP. olive oil
2 spring onions, diced
2 cloves of garlic, minced
2 cup of cremini mushrooms, sliced
1 tsp. curry powder
1 bunch of Swiss chard, de-ribbed, chopped into small, bite sized pieces
2 TBSP. rice vinegar
Sea salt and freshly ground black pepper to taste
1 cup of Basmati rice/1 cup of coconut milk/1 cup of water
1 can of chickpeas, rinsed and drained
1/2 of red bell pepper, minced
1/4 cup of cilantro, roughly chopped
1. In large frying pan put olive oil, onion, mushrooms, curry powder, salt, pepper, chard, rice vinegar and cook for about 10 minutes until chard is cooked down and soft. Add minced garlic and cook for another 3 minutes.
3. In medium-sized sauce pan, put rice, water and coconut milk, bring to boil, then lower heat and cover. Cook for 20 minutes. Add chickpeas on top of cooked rice, re-cover and let the steam of the rice warm up your beans.
4. Mince the bell pepper for the garnish.
5. When the rice is done, arrange your bowl and garnish with minced bell pepper. Enjoy!
Creating a well balanced Bowl of Plenty is easy! If you have 20 minutes to your day and keep in mind the four components of your bowl, the variations can be endless! Pick your grain, a green, a protein and a sauce to go on top.