Grain, Green, and Bean Skillet with Yum Sauce
Author -Yields: 4 servings
Ingredients
- 1 tablespoon olive oil (substitute 1-2 tablespoons water for a no oil version)
- 3 cloves garlic (minced or very thinly sliced)
- 1/2-3/4 cup vegetable broth
- 1 small bunch kale, stemmed, chopped, washed, and dried (substitute another leafy green of choice)
- 3 cups cooked brown rice (substitute another whole grain of choice)
- 1 1/2 cups cooked chickpeas (1 can, drained and rinsed) (substitute another bean of choice)
- Lemon juice, to taste
- Salt and freshly ground pepper, to taste
Yum Sauce:
- 1/2 cup water
- 6 tablespoons tahini
- 1 tablespoon Dijon mustard (substitute yellow mustard)
- 2 heaping tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 2 tablespoons apple cider vinegar
- 1 teaspoon turmeric
- 3/4 teaspoon salt
- Generous pinch black pepper
Instructions
- To make the yum sauce, whisk or blend all ingredients together till smooth. Adjust salt, pepper, and lemon/vinegar to taste. It can be stored in an airtight container in the fridge for up to 6 days. It will thicken up a bit as it sits.
- Heat the oil or water in a large, deep, straight-sided skillet over medium-low heat. Add the sliced garlic. Allow the garlic to cook in the oil for about a minute, or until the slices are sizzling but not browning.
- Add the kale the skillet, then add the broth. Cook the kale, stirring frequently, until it's tender and bright green (4-5 minutes). If the kale gets dry, add some extra vegetable broth. Stir in the rice, then the chickpeas. Mix all ingredients well, then add lemon juice, salt, and pepper to taste (I like about a tablespoon of lemon, a generous pinch of kosher salt, and a few turns of pepper).
- Plate the skillet mixture and drizzle it generously with the yum sauce. Serve.
Notes
Recipe can be doubled. Onions, mushrooms, peppers, and zucchini all make great additions to this meal!