April 3, 2024

Chef Shannon uses our all-new, Certified Climate-Friendly Rice from Great River Milling in a savory bowl featuring lamb, chickpeas, and flavorful, fresh toppings.

INGREDIENTS

RICE BOWL

• 2-3 tbsp oil
• 2 cups rice
• 1.5 cups cooked chickpeas
• 3.5 cups water
• 1.5 tbs chicken base   

PICKLED SUMAC RED ONIONS

• 2 large red onions
• 1.5 tbsp sumac
• 1.5 cups apple cider vinegar
• 2 tbsp honey
• 2 tsp salt

OPTIONAL TOPPINGS

• Lamb
• 1 cup water
• Pistachios
• Lemon wedge
• Feta cheese
• Mint

INSTRUCTIONS

1. Heat pan on medium-high heat.  
2. Add oil, allow oil to heat up and then add rice.  
3. Allow rice to toast, stirring frequently.  Once desired toastiness is reached, slowly add water, chickpeas, and chicken base (it will boil up fast so be careful!).  
4. Once mixture comes to a boil, cover with lid, turn burner to low and allow to cook for approximately 20 minutes.  
5. Eat bowl as a complete protein meal or add additional toppings if desired.

PICKLED SUMAC RED ONIONS

1. Thinly slice onions, put in a bowl and toss with sumac. 
2. In a sauce pan, mix vinegar, water, honey, salt and bring to a boil. 
3. Pour hot liquid mixture over sumac onions and ensure to submerge onions in liquid. 
4. Allow to cool to room temperature then place in refrigerator to cool further. 
5. Keep onions in covered container in refrigerator for 10-14 days.

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