The supplies: random cans of pantry items, kale from my parents’ garden, random bags of veggies and rice in the freezer, pita breads (older than I’d like to admit, but no mold), shredded carrots, a new bottle of Bragg Organic Sprinkle (seasoning blend), some olive tapanade my neighbor gave me, other condiments in the fridge.
The plan: Warm pita breads stuffed with herbed garbanzos and brown rice, fresh kale, shredded carrots, and olive mayo.
The outcome: So. Good. I can’t believe the random ingredients that led me to this recipe but, I’m telling you, it is a WINNER. Great for lunch or dinner. Assemble at work. Omit the pita breads and add some lettuce or other greens and serve as a salad for a gluten-free option. Add whatever other vegetables you feel like: cabbage, sprouts, avocado, tomatoes are some ideas.
Oh, and I’m obsessed with this crazy Bragg stuff. Get some!
Stuffed Pitas with Herbed Garbanzos and Rice, Kale, Carrots and Olive Mayo
Time commitment: 10 minutes
Makes: 6 stuffed half-pitas
- 1 15-oz. can garbanzo beans, rinsed and drained
- 1 cup frozen brown rice
- a few dashes all-purpose, salt-free seasoning blend (like Bragg Organic Sprinkle)
- a few handfuls kale, washed and torn into pieces
- one or two handfuls shredded carrots
- a couple spoonfuls olive tapanade
- a couple spoonfuls vegan mayo
- 3 whole pita breads, warmed up and cut in half
- In a small sauce pan, bring beans and rice to a boil with seasonings, stirring constantly (or at least frequently).
- When heated through and boiling, remove from heat and spoon into pita breads.
- Top with mayo, kale and carrots. Enjoy your healthy lunch, you earned it.