Brown Rice with Chickpeas, Chinese Broccoli, and Carrots

A Harmonious Blend of Nutty Grains, Fresh Veggies, and Protein-Rich Chickpeas

Instructions:
1. Rinse the brown rice under cold water, then drain well. In a dry pan over medium heat, toast the rice for about 5 minutes, stirring occasionally.
2. Add 2 cups of water to the pan along with the soaked chickpeas and cloves. Bring to a boil, then lower the heat and simmer for 30-40 minutes until tender.
3. Meanwhile, in a separate pot, boil 4 cups of water. Add the whole carrots and cook for 5-7 minutes until they are tender but still have a slight bite. Remove the carrots from the water.
4. In the same boiling water, blanch the Chinese broccoli for 2-3 minutes. Remove, then season with salt, pepper, and lemon juice.
5. In a small bowl, whisk together the dark soy sauce, sesame oil, low sodium soy sauce, and honey.
6. Serve and drizzle with sauce.

Brown rice and Chinese broccoli together offer a nutritional boost. Brown rice brings fiber, essential minerals, and B vitamins for digestion, bone health, and energy. Chinese broccoli adds Vitamin K, Vitamin C, iron, and calcium, supporting immune health, skin health, and strong bones. Both are rich in antioxidants, promoting overall wellness in a compact, flavorful dish.