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Banza Rice Pilaf

When I saw this launch on Instagram before Expo West, I was way too excited! When I tried it at Expo West, I was thinking of all the ways I wanted to use it. And the other day I decided to put it to the test and pan sear it the way you would rice pilaf before cooking it in broth. I am blown away! It worked, and I’m thrilled to share it with you.


Banza’s brand new rice is made from Chickpeas. It’s high in protein and fiber and has way more nutritional value than regular rice. They also make a delicious line of pastas and mac & cheese, too. All of it is way tasty! It’s also gluten free, vegan and nonGMO, too.

This amazing new product was featured in my Top 10 Favorite Finds at Expo West 2019. I think it's so creative and I love that you have no clue you are eating chickpeas!


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INGREDIENTS

2 TB ghee or olive oil

1 package Banza Rice

1 yellow onion, diced

2 stalks celery, diced

3 cloves garlic, minced,

1 carrot, shredded

2 1/4 cup broth or water

salt and pepper

protein of choice (optional)


Directions:

In a large skillet on medium heat, add your ghee or olive oil and sauté your uncooked Banza Rice until rice has some golden brown color. It will also develop a nutty scent. This takes about 4 minutes. Stir constantly so as not to burn it.


Add your onion, celery and garlic and sauté for about 3 minutes until onions are translucent.


Add broth or water to the pan and bring to a boil. Cover and reduce heat to medium low for about 4-5 minutes.


If there is still excess liquid, uncover and allow liquid to cook out. Add shredded carrots, and protein of choice. (I used sautéed shrimp this time.) Top with green onions serve and enjoy.




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For questions, comments or inquiries, please email Krysten at krystenskitchen@icloud.com.