I prefer to not use the Instant Pot for this recipe, and cook the rice separately.
1.5 cups brown rice
oil for frrying
1 red bell pepper, finely chopped
1 bunch green onions, chopped
3 cups cooked chickpeas (2 cans, 15 oz each, rinsed & drained)
1 tsp dark sesame oil
1 TB arrowroot starch
2 TB water
1 TB sesame seeds plus more for garnish
Sauce:
6 TB tamari
2 TB balsamic vinegar
3 TB maple syrup
1 tsp ginger
2 cloves garlic, minced
1 tsp crushed red pepper flakes
1. Place rice and 3 cups water in saucepan. Bring to boil, reduce heat, cover & simmer 40 minutes or until water is absorbed.
2. Meanwhile, make sauce: combine all ingredients in small bowl.
3. Heat oil in skillet- saute red pepper & green onions a few minutes. Stir in chickpeas & sauce ingredients. Drizzle with sesame oil.
4. Wisk together arrowroot & 2 TB water and add to chickpea mixture. Simmer until thickened. Serve over rice.
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