Ingredients:
½ cup wild rice
1 medium onion, peeled and grated
1 small sweet red pepper, seeded and diced small
1-2 green garlic bulbs, trimmed and minced
1 tbs minced ginger
1½ cups chopped cabbage
1 cup cooked chickpeas
1 bunch green onions, thinly sliced
3 tbs chopped cilantro
Sea salt and freshly ground pepper
Directions:
1. Bring 2 cups of water to a boil in a large saucepan. Add the wild rice, return to a boil, reduce the heat to medium, cover and cook for 55-60 minutes. Drain off any excess water and set aside.
2. Heat a large skillet over medium heat. Add the onion and pepper and sauté for 10 minutes, adding 1-2 tbs water at a time to keep the veggies from sticking to the pan.
3. Add the garlic and ginger, cook for another minute. Add the cabbage and cook for 10-12 minutes, or until the cabbage in tender.
4. Add the chickpeas, green onions, and cilantro. Season with salt and pepper, stir together and cook for another minute to heat up the chickpeas.
5. Remove from heat, add the wild rice and mix well.
Serves 4