1 yellow pepper, chopped finely
1 orange pepper, chopped finely
1 green pepper, chopped finely
1 broccoli crown, chopped to florets
1 teaspoon basil
2 1/2 tablespoons maple syrup
1 tablespoon olive oil
2 tablespoons water Rice and beans:
1 cup cooked chickpeas
1 cup cooked kidney beans
1 1/2 cups cooked rice
4 cloves garlic, minced
3/4 cup water
1/4 cup oil
3 tablespoons lemon juice
2 teaspoons oregano
1 teaspoon pepper
2 teaspoons salt
1. Add all vegetables to pan. In a measuring cup, add basil, maple syrup, olive oil and water. Mix, then add to veggies.
2. Cook covered on medium low heat until veggies reach your desired tenderness. For rice mixture, put chickpeas, kidney beans and rice in another pan.
3. In a measuring cup, add garlic, water, oil, lemon juice, oregano, pepper and salt. Mix then add to rice and bean mix.
4. Bring to a simmer. Allow to simmer until the majority of liquid is gone. Add the bean/rice mixture to veggies.
Viola, you have a tantalizing, mouth watering, protein packed stir-fry.