Chickpea Artichoke Rice with Lambsquarter Greens

This is a hearty brown rice dish featuring protein-rich chickpeas, tasty artichoke, savory herbs and spices, wild-foraged lambsquarter greens, and a dash of zingy fresh lemon. Hands-off and great for a weeknight meal, this is a healthy and delicious way to introduce picky eaters to brown rice and foraged greens (or spinach!)

Produce On Parade - Chickpea Artichoke Rice with Lambsquarter Greens - This is a hearty brown rice dish featuring protein-rich chickpeas, tasty artichoke, savory herbs and spices, wild-foraged lambsquarter greens, and a dash of zingy fresh lemon. Hands-off and great for a weeknight meal, this is a healthy and delicious way to introduce picky eaters to brown rice and foraged greens (or spinach!)

Do you ever forage for wild plants? I really love to incorporate treasures from our backyard in our meals and each year I try to include more. We have an abundance in our woods that offer themselves at various times of the year. Highbush cranberries, red currants, horsetail, many wild edible flowers, bolete mushrooms, spruce tips, fiddlehead ferns, chickweed, wild raspberries, and lambsquarter. These are just a few; Alaska has so much to give!

I remember foraging lambsquarter with my grandmother and eating it. “Tastes like spinach!”, she used to say. And she was right, it does taste like a mild spinach. It’s very recognizable and has a white powdery substance that coats it. Anything you forage should be washed well and of course it’s vital to be absolutely 100% sure you know what you are picking.

If you’re not able to harvest any wild greens where you are, spinach will work just beautifully in this dish or feel free to just omit the greens completely if you prefer.

What kinds of things do you forage?

Produce On Parade - Chickpea Artichoke Rice with Lambsquarter Greens - This is a hearty brown rice dish featuring protein-rich chickpeas, tasty artichoke, savory herbs and spices, wild-foraged lambsquarter greens, and a dash of zingy fresh lemon. Hands-off and great for a weeknight meal, this is a healthy and delicious way to introduce picky eaters to brown rice and foraged greens (or spinach!)

Chickpea Artichoke Rice with Lambsquarter Greens


Chickpea Artichoke Rice with Lambsquarter Greens
By

This is a hearty brown rice dish featuring protein-rich chickpeas, tasty artichoke, savory herbs and spices, wild-foraged lambsquarter greens, and a dash of zingy fresh lemon. Hands-off and great for a weeknight meal, this is a healthy and delicious way to introduce picky eaters to brown rice and foraged greens (or spinach!)

Ingredients
  • 1 cup uncooked long-grain brown rice
  • 1 15 oz can diced tomatoes
  • 2 cups + 2 tbsp (thereabouts) vegetable broth
  • 1 tbsp olive oil
  • 1 small brown onion, diced small
  • 2 large garlic cloves, minced
  • ½ tbsp paprika
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • ½ tsp seasoning or table salt
  • dash of white pepper
  • 1 15 oz can chickpeas, drained
  • 1 15 oz can quartered artichoke hearts, drained
  • 1 cup unpacked foraged lambsquarters leaves or spinach
  • 2 tbsp fresh parsley, chopped
  • ½ lemon, zested and juiced

Instructions
  1. Add the dry rice to a rice cooker. Drain the diced tomatoes, reserving the juice in a liquid measuring cup; add in enough vegetable broth to equal 2 ¼ cups of total liquid (for me this was about 2 cups and 2 tbsp of broth). Add to dry rice, and cook according to your rice cooker. Brown rice takes about 1 hour to cook.
  2. While the rice cooks, heat the oil over medium-low heat in a large rimmed frying pan. Add the onion and garlic, sauteing for about 5-8 minutes until the onions are translucent. Stir in the spices, herbs, salt and pepper; cook for an additional 2 minutes.
  3. Stir in the chickpeas and artichokes; simmer over low heat for about 10 minutes, stirring occasionally. Remove from heat and cover; allow to rest until rice is cooked.
  4. Wash the greens well. When the rice is done cooking add the greens to the pan and stir until wilted. Add in the rice, parsley, and lemon juice and zest; stir well to combine.
  5. Serve hot and topped with additional parsley and lemon zest if you like.

Prep time:
Cook time:
Total time:
Yield: 4
Produce On Parade - Chickpea Artichoke Rice with Lambsquarter Greens - This is a hearty brown rice dish featuring protein-rich chickpeas, tasty artichoke, savory herbs and spices, wild-foraged lambsquarter greens, and a dash of zingy fresh lemon. Hands-off and great for a weeknight meal, this is a healthy and delicious way to introduce picky eaters to brown rice and foraged greens (or spinach!)

Healthy Baked Beans with Rainbow Chard and Quinoa

Confession time! I've only had baked beans probably like twice in my entire life. I think both times I found them as side dishes that someone brought to some random BBQ. Why only twice? I can't be sure, but maybe it's because I've never liked ribs and baked beans usually accompany ribs. Right? Eh, who knows. My family certainly never made them, though I don't know if there was a particular reason for that. Maybe they're not really an Alaska thing? Or maybe baked beans are something that my family just never really embraced. A shame I should think, reflecting.

Either way, I have embraced them. I saw this vegan recipe for baked beans a little while back and for about a week now, I have been transfixed, yearning for baked beans! I'm so weird. Hey, if it's sweet, I'm on board.

So, these I am sure are not "authentic"...whatever that means with regards to baked beans. I'll freely admit I have no idea. I can tell you though, that this dish was awesome. It was sweet, creamy, warm and comforting. The best part may have been how super easy it was to make. With Todd's birthday party tomorrow (I'll be making homemade veggie burgers, vegan potato salad, grilled corn on the cob and a surprise homemade cake) and working to get back into the swing of things with work and home, I just didn't have time or energy to make something that required a lot of effort. Okay, any effort. Other effortless meals this week included pasta with beet greens, Amy's dairy-free bean burritos and copious smoothies. I didn't record those though. Sorry!

Doesn't that look like the perfect end-of-summer-beginning-of-fall meal? Yes, I agree that it does.

Produce On Parade - Baked Beans with Rainbow Chard and Quinoa

So, if you're short on time but don't want to sacrifice a great, nutritious and comforting early fall meal, then this dish is for you!

Healthy Baked Beans with Rainbow Chard and Quinoa

Inspired by the wonderful Girl Makes Food

Serves 4-6

  • 3 cups water
  • 1 1/2 cups dry quinoa, rinsed
  • 2 tsp. olive oil
  • 1 large yellow onion, minced
  • 1 red bell pepper, minced
  • 1 large bunch of rainbow chard, washed, de-stemmed and chopped (or kale, spinach or any kind of chard)
  • 1-2 large handfuls of spinach
  • 2 tsp. stone ground mustard
  • 2 15 oz. cans of pinto beans, drained and rinsed
  • 3/4 cup vegan BBQ sauce
  • 1/4 cup ketchup
  • 2 tsp. paprika
  • 1/4 tsp. salt
  • 1/4 tsp. ground chipotle chili powder
  • sprinkle of ground black pepper

Bring the water to boil in a small saucepan. Add the rinsed quinoa and stir. Turn to low and allow to simmer, covered for 15 minutes. Once done cooking, fluff with a fork.

While quinoa does it's thing, heat the oil in a medium saucepan and add the onion, pepper, spinach and rainbow chard. Saute for about 5 minutes over low heat.

Produce On Parade - Baked Beans with Rainbow Chard and Quinoa

Drain and rinse the beans. Add them to the saucepan with the onion, red pepper and greens, along with the remaining ingredients.

Produce On Parade - Baked Beans with Rainbow Chard and Quinoa

Cover, turn to low and allow to simmer for 15 minutes, stirring occasionally.

Serve the baked bean mixture over a bed of quinoa and enjoy!

Produce On Parade - Baked Beans with Rainbow Chard and QuinoaThat was easy enough, right?

Produce On Parade - Baked Beans with Rainbow Chard and Quinoa

I am fairly ignorant to proper baked beans, so if you have a family or a favorite baked bean recipe let me know! I'd love to hear about it. Are beans popular where you live? I imagine they're found a lot in the South. I have no science to back me up on this one, it's just a hunch.

Healthy Baked Beans with Rainbow Chard and Quinoa
Recipe Type: Entree
Author: Katie - Produce On Parade
Serves: 4-6
If you’re short on time but don’t want to sacrifice a great, nutritious and comforting fall meal, then this dish is for you!
Ingredients
  • 3 cups water
  • 1 1/2 cups dry quinoa, rinsed
  • 2 tsp. olive oil
  • 1 large yellow onion, minced
  • 1 red bell pepper, minced
  • 1 large bunch of rainbow chard, washed, de-stemmed and chopped (or kale, spinach or any kind of chard)
  • 1-2 large handfuls of spinach
  • 2 tsp. stone ground mustard
  • 2 15 oz. cans of pinto beans, drained and rinsed
  • 3/4 cup vegan BBQ sauce
  • 1/4 cup ketchup
  • 2 tsp. paprika
  • 1/4 tsp. salt
  • 1/4 tsp. ground chipotle chili powder
  • sprinkle of ground black pepper
Instructions
  1. Bring the water to boil in a small saucepan. Add the rinsed quinoa and stir. Turn to low and allow to simmer, covered for 15 minutes. Once done cooking, fluff with a fork.
  2. While quinoa does it’s thing, heat the oil in a medium saucepan and add the onion, pepper and rainbow chard. Saute for about 5 minutes over low heat.
  3. Drain and rinse the beans and add to the saucepan along with the remaining ingredients.
  4. Cover, turn to low and allow to simmer for 15 minutes, stirring occasionally.
  5. Serve the baked beans mixture over a bed of quinoa and enjoy!

I had lots of yellow leaves on my car this morning. Fall is coming. Now back to preparing for a special birthday!