Derek Sarno | What to do with garden HARVEST BOWL @DerekSarnoChef | Uploaded July 2023 | Updated October 2024, 27 minutes ago.
CHICKPEA RICE AND VEG WEEKNIGHT MEAL FROM THE GARDEN. Home grown Courgette, Zucchini, Broccoli and Onion.
What if I told you that the most delightful weekday meal, fresh from the garden, can be made with just a handful of simple ingredients? Imagine a dish that combines the nutty aroma of Basmati rice with the protein-packed goodness of chickpeas, creating a symphony of flavors that will leave you craving for more. And that's not all! I’ll be sharing one of my favorite ways to cook with sheet pans filled with vibrant garden vegetables, to make quick work when it’s time for dinner. Roasted to perfection, infused with flavors that takes the taste to a whole new level of deliciousness.
Welcome to a world where taste meets freshness, and fire alarms go off with every bite in a celebration of nature's bounty.
Link: Perfect brown rice - youtu.be/PUyMHQ_BsAE
Link: Spicy Moustache - youtu.be/PUyMHQ_BsAE
Lodge cast iron is what I use.
Cutting board, found on Etsy / UK
When you don’t have time to cook wickedkitchen.com
If you think I can be of help to your business dereksarno.com
RECIPE
Rice & Chickpeas
Ingredients:
1 cup Basmati Rice
2 cups Water
1 can Chickpeas, drained
5 TBS Garlic & Herb Nooch (optional)
Pinch of Salt
Instructions:
Rinse the rice.
In a saucepan, combine rice, water, and a pinch of salt.
Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed.
Add the chickpeas to the rice and let it rest for 5 minutes, then fold in the chickpeas and fluff the rice with a fork.
• GARLIC HERB NOOCH ( take ½ cup of nutritional yeast and mix with 1 TBS Garlic Powder and 1 TBS Italian seasoning.
Sheet Pan Roasted Garden Vegetables
Ingredients:
3 small heads of Broccoli, cut into bite-sized florets
6 tablespoons BBQ Nooch (Nutritional Yeast) Seasoning
3 tablespoons Olive oil
1 or 2 Courgettes/Zucchinis, halved and cut into quarters
1 or 2 Large Onions, cut into quarters
10 Larger Chestnut Mushrooms
5 tablespoons Sherry Wine
Instructions:
Preheat the oven to 200°C (400°F).
Blanch the Broccoli florets by placing them in boiling water for a few seconds, then drain.
In a bowl, toss the blanched Broccoli with 3 tablespoons of Olive oil and 6 tablespoons of BBQ Nooch seasoning until evenly coated.
On a large baking sheet, place the seasoned Broccoli.
In a separate pan, sear the halved and quartered Courgettes/Zucchinis, cut side down, for 3-5 minutes until slightly browned.
Add the seared Courgettes/Zucchinis to the baking sheet with the Broccoli.
Place the quartered Onions on the baking sheet as well.
In the same pan used for the Courgettes/Zucchinis, sear the Larger Chestnut Mushrooms for about 4 minutes on each side until lightly browned.
Add the Sherry Wine to the pan with the mushrooms and cook for an additional 2 minutes.
Transfer the mushrooms and any remaining liquid from the pan to the baking sheet with the other vegetables.
Once all the veggies are on the baking sheet, roast them in the preheated oven for 20 minutes.
After roasting, the Sheet Pan Roasted Garden Vegetables are ready to serve.
Note: To make BBQ Nooch seasoning, blend ½ cup of Nutritional yeast with 2 tablespoons of your favorite BBQ seasoning blend.
#vegan #Gardenfeast
CHICKPEA RICE AND VEG WEEKNIGHT MEAL FROM THE GARDEN. Home grown Courgette, Zucchini, Broccoli and Onion.
What if I told you that the most delightful weekday meal, fresh from the garden, can be made with just a handful of simple ingredients? Imagine a dish that combines the nutty aroma of Basmati rice with the protein-packed goodness of chickpeas, creating a symphony of flavors that will leave you craving for more. And that's not all! I’ll be sharing one of my favorite ways to cook with sheet pans filled with vibrant garden vegetables, to make quick work when it’s time for dinner. Roasted to perfection, infused with flavors that takes the taste to a whole new level of deliciousness.
Welcome to a world where taste meets freshness, and fire alarms go off with every bite in a celebration of nature's bounty.
Link: Perfect brown rice - youtu.be/PUyMHQ_BsAE
Link: Spicy Moustache - youtu.be/PUyMHQ_BsAE
Lodge cast iron is what I use.
Cutting board, found on Etsy / UK
When you don’t have time to cook wickedkitchen.com
If you think I can be of help to your business dereksarno.com
RECIPE
Rice & Chickpeas
Ingredients:
1 cup Basmati Rice
2 cups Water
1 can Chickpeas, drained
5 TBS Garlic & Herb Nooch (optional)
Pinch of Salt
Instructions:
Rinse the rice.
In a saucepan, combine rice, water, and a pinch of salt.
Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed.
Add the chickpeas to the rice and let it rest for 5 minutes, then fold in the chickpeas and fluff the rice with a fork.
• GARLIC HERB NOOCH ( take ½ cup of nutritional yeast and mix with 1 TBS Garlic Powder and 1 TBS Italian seasoning.
Sheet Pan Roasted Garden Vegetables
Ingredients:
3 small heads of Broccoli, cut into bite-sized florets
6 tablespoons BBQ Nooch (Nutritional Yeast) Seasoning
3 tablespoons Olive oil
1 or 2 Courgettes/Zucchinis, halved and cut into quarters
1 or 2 Large Onions, cut into quarters
10 Larger Chestnut Mushrooms
5 tablespoons Sherry Wine
Instructions:
Preheat the oven to 200°C (400°F).
Blanch the Broccoli florets by placing them in boiling water for a few seconds, then drain.
In a bowl, toss the blanched Broccoli with 3 tablespoons of Olive oil and 6 tablespoons of BBQ Nooch seasoning until evenly coated.
On a large baking sheet, place the seasoned Broccoli.
In a separate pan, sear the halved and quartered Courgettes/Zucchinis, cut side down, for 3-5 minutes until slightly browned.
Add the seared Courgettes/Zucchinis to the baking sheet with the Broccoli.
Place the quartered Onions on the baking sheet as well.
In the same pan used for the Courgettes/Zucchinis, sear the Larger Chestnut Mushrooms for about 4 minutes on each side until lightly browned.
Add the Sherry Wine to the pan with the mushrooms and cook for an additional 2 minutes.
Transfer the mushrooms and any remaining liquid from the pan to the baking sheet with the other vegetables.
Once all the veggies are on the baking sheet, roast them in the preheated oven for 20 minutes.
After roasting, the Sheet Pan Roasted Garden Vegetables are ready to serve.
Note: To make BBQ Nooch seasoning, blend ½ cup of Nutritional yeast with 2 tablespoons of your favorite BBQ seasoning blend.
#vegan #Gardenfeast
