From: Forks Over Knives

INGREDIENTS:

• 1/2 cup wild rice
• 1 medium onion, peeled and diced small
• 1 medium carrot, peeled and grated
• 1 small red bell pepper, seeded and diced small
• 2 cloves garlic, peeled and minced
• 1 Tbsp grated ginger
• 1 & 1/2 cups chopped green cabbage
• 1 cup cooked chickpeas
• 1 bunch green onions (white & green parts)thinly sliced
• 3 Tbsp chopped cilantro
• Salt & freshly ground black pepper to taste

DIRECTIONS:

1. Bring 2 cups of water to a boil in a large saucepan. Add the wild rice and bring the water back to a boil over high heat. Reduce the heat to medium and cook, covered, for 55 to 60 minutes. Drain off any excess water and set aside.
2. Heat a large skillet over a medium heat. Add the onion, carrot, and red pepper and sauté the vegetables for 10 minutes. Add water 1 to 2 Tbsp at a time to keep the vegetables from sticking to the pan.
3. Add the garlic & ginger and cook for another minute. Add the cabbage and cook for 10 to 12 minutes, or until the cabbage is tender. Add the chickpeas, green onions and cilantro. Season with salt & pepper and cook for another minute to heat the chickpeas. Remove from heat, add the cooked wild rice and mix well.

Garnish with sliced avocado.
Sprinkle with lime juice.