Unlock the secret to turning simple Banza rice into a culinary masterpiece with our roundup of 20 flavorful recipes perfect for any occasion! Whether you’re whipping up a quick weeknight dinner, craving some seasonal favorites, or in need of hearty comfort food, we’ve got you covered. Dive in and discover how versatile and delicious Banza rice can be—your next favorite dish awaits!
Spicy Banza Rice and Black Bean Bowl
Mouthwatering and packed with protein, this Spicy Banza Rice and Black Bean Bowl is a quick, satisfying meal. Perfect for busy weeknights, it combines bold flavors with minimal effort.
Ingredients
- 1 cup Banza rice
- 1 tbsp olive oil
- 1/2 cup diced onion
- 1 minced garlic clove
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup black beans, rinsed
- 1/4 cup chopped cilantro
- 1 tbsp lime juice
Instructions
- Cook Banza rice according to package instructions. Tip: Fluff with a fork for the best texture.
- Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté for 3 minutes until soft.
- Stir in cumin, chili powder, salt, and black pepper. Cook for 1 minute to toast the spices.
- Add black beans to the skillet. Cook for 2 minutes, stirring occasionally. Tip: Gently mash some beans for a creamier texture.
- Combine the cooked rice with the bean mixture in the skillet. Stir well to mix.
- Remove from heat. Stir in cilantro and lime juice. Tip: Adjust lime juice for more tang if desired.
Nutty Banza rice and creamy black beans create a hearty base, while lime and cilantro add freshness. Serve with avocado slices or a dollop of Greek yogurt for extra creaminess.
Garlic Parmesan Banza Rice Casserole
Savor the simplicity of this Garlic Parmesan Banza Rice Casserole, a dish that combines comfort with a nutritious twist. Perfect for weeknights, it’s hearty, flavorful, and ready in no time.
Ingredients
- 2 cups Banza rice
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped parsley
Instructions
- Preheat oven to 375°F.
- Cook Banza rice according to package instructions. Tip: Rinse the rice under cold water before cooking to remove excess starch.
- Heat olive oil in a skillet over medium heat. Add minced garlic, sauté for 1 minute until fragrant.
- Combine cooked rice, sautéed garlic, Parmesan cheese, heavy cream, salt, and pepper in a large bowl. Mix well.
- Transfer the mixture to a greased casserole dish. Tip: Use a spatula to evenly spread the mixture for uniform cooking.
- Bake for 20 minutes, or until the top is golden and bubbly. Tip: For a crispier top, broil for the last 2 minutes.
- Remove from oven, sprinkle with chopped parsley before serving.
Baked to perfection, this casserole boasts a creamy interior with a crispy, cheesy top. Serve it alongside a fresh salad for a balanced meal or enjoy it as a standalone comfort dish.
Lemon Herb Banza Rice Salad
Freshen up your meal routine with this zesty Lemon Herb Banza Rice Salad. It’s a quick, nutritious dish that packs a punch of flavor and texture. Perfect for a light lunch or a side dish at your next barbecue.
Ingredients
– 2 cups cooked Banza rice
– 1/4 cup olive oil
– 2 tbsp lemon juice
– 1 tsp lemon zest
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped parsley
– 1/4 cup chopped mint
– 1/4 cup chopped dill
– 1/2 cup diced cucumber
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese
Instructions
1. In a large bowl, whisk together olive oil, lemon juice, lemon zest, salt, and black pepper until well combined.
2. Add cooked Banza rice to the bowl and toss gently to coat with the dressing.
3. Fold in parsley, mint, and dill until evenly distributed throughout the rice.
4. Gently mix in diced cucumber and halved cherry tomatoes.
5. Sprinkle crumbled feta cheese over the top of the salad.
6. Let the salad sit for 10 minutes before serving to allow flavors to meld.
7. Serve chilled or at room temperature.
Packed with fresh herbs and tangy lemon, this salad offers a refreshing crunch from the cucumber and a creamy contrast from the feta. Try serving it in lettuce cups for a fun, edible bowl.
Banza Rice Stuffed Bell Peppers
Filling and flavorful, these Banza Rice Stuffed Bell Peppers are a hearty meal that’s both nutritious and satisfying. Perfect for a weeknight dinner, they’re packed with protein and veggies.
Ingredients
– 4 large bell peppers
– 1 cup Banza rice
– 1 tbsp olive oil
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 1 cup diced tomatoes
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup shredded cheese
– 1/4 cup chopped parsley
Instructions
1. Preheat oven to 375°F.
2. Cut tops off bell peppers; remove seeds and membranes. Place in a baking dish.
3. Cook Banza rice according to package instructions; set aside.
4. Heat olive oil in a skillet over medium heat. Add onion and garlic; cook until soft, about 5 minutes.
5. Stir in diced tomatoes, salt, and black pepper; cook for 3 minutes.
6. Mix cooked Banza rice into the skillet; remove from heat.
7. Fill each bell pepper with the rice mixture; top with shredded cheese.
8. Bake for 25 minutes, or until peppers are tender and cheese is melted.
9. Garnish with chopped parsley before serving.
Hearty and cheesy, these stuffed peppers offer a delightful crunch with every bite. Serve them with a side of avocado for extra creaminess or a dollop of sour cream for a tangy twist.
Coconut Curry Banza Rice
Dive into a bowl of Coconut Curry Banza Rice, a creamy, flavorful dish that’s as easy to make as it is delicious. Perfect for a quick weeknight dinner or meal prep.
Ingredients
– 1 cup Banza rice
– 1 tbsp coconut oil
– 1 clove garlic, minced
– 1 tbsp curry powder
– 1 cup coconut milk
– 1 cup water
– 1/2 tsp salt
Instructions
1. Rinse 1 cup Banza rice under cold water until the water runs clear.
2. Heat 1 tbsp coconut oil in a medium pot over medium heat.
3. Add 1 clove minced garlic and sauté for 30 seconds until fragrant.
4. Stir in 1 tbsp curry powder and cook for another 30 seconds to toast the spices.
5. Add the rinsed Banza rice to the pot, stirring to coat the rice with the curry mixture.
6. Pour in 1 cup coconut milk and 1 cup water, then add 1/2 tsp salt.
7. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
8. After 15 minutes, remove the pot from heat and let it sit, covered, for 5 minutes to steam.
9. Fluff the rice with a fork before serving.
Savor the creamy texture and rich curry flavor of this dish. Serve it topped with fresh cilantro or a squeeze of lime for an extra zing.
Banza Rice and Shrimp Stir-Fry
Absolutely quick and satisfying, this Banza Rice and Shrimp Stir-Fry brings protein-packed goodness to your table in minutes.
Ingredients
- 1 cup Banza rice
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 cup mixed vegetables (bell peppers, carrots, peas)
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp ginger, grated
- 1/2 tsp red pepper flakes
Instructions
- Cook Banza rice according to package instructions. Tip: Rinse the rice under cold water before cooking to remove excess starch.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add shrimp to the skillet, cooking for 2 minutes per side until pink. Remove and set aside.
- In the same skillet, add mixed vegetables, garlic, and ginger. Stir-fry for 3 minutes until vegetables are crisp-tender.
- Return shrimp to the skillet. Add cooked Banza rice, soy sauce, and red pepper flakes. Tip: For extra flavor, let the stir-fry sit for a minute before stirring to allow the rice to slightly crisp.
- Stir everything together and cook for an additional 2 minutes until heated through. Tip: If the mixture seems dry, add a splash of water or broth to loosen it.
Hearty and flavorful, this dish offers a delightful crunch from the vegetables and a slight kick from the red pepper. Serve it in a bowl topped with sliced green onions for an extra layer of flavor.
Cheesy Broccoli Banza Rice Bake
Whip up a comforting dish that combines nutrition with indulgence in no time. This bake is perfect for busy weeknights or lazy weekends.
Ingredients
- 1 cup Banza rice
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F.
- Cook Banza rice according to package instructions. Tip: Rinse the rice under cold water before cooking to remove excess starch.
- While rice cooks, heat olive oil in a pan over medium heat. Add broccoli florets, sauté for 5 minutes until bright green.
- In a large bowl, mix cooked rice, sautéed broccoli, milk, salt, and pepper.
- Transfer mixture to a baking dish. Sprinkle shredded cheddar cheese evenly on top. Tip: For a golden crust, place the dish under the broiler for the last 2 minutes of baking.
- Bake for 20 minutes until cheese is bubbly and slightly golden. Tip: Let it sit for 5 minutes before serving for easier slicing.
Now the bake boasts a creamy interior with a crispy cheese topping. Serve it alongside a crisp salad for a balanced meal.
Banza Rice Sushi Rolls
Fancy a twist on traditional sushi? Banza Rice Sushi Rolls swap out white rice for protein-packed chickpea rice, offering a gluten-free, nutritious alternative. Perfect for a quick lunch or a fun dinner project.
Ingredients
– 2 cups Banza chickpea rice
– 1/4 cup rice vinegar
– 1 tbsp sugar
– 1 tsp salt
– 4 nori sheets
– 1 avocado, sliced
– 1/2 cucumber, julienned
– 1/2 cup imitation crab meat
– 1 tbsp sesame seeds
Instructions
1. Cook 2 cups Banza chickpea rice according to package instructions. Let it cool to room temperature.
2. Mix 1/4 cup rice vinegar, 1 tbsp sugar, and 1 tsp salt in a small bowl until dissolved. Fold into the cooled rice.
3. Lay a nori sheet on a bamboo mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
4. Arrange avocado slices, cucumber, and imitation crab meat in a line at the bottom of the rice.
5. Roll the sushi tightly from the bottom, using the mat to press and shape. Wet the top border with water to seal.
6. Repeat with remaining ingredients. Slice each roll into 8 pieces with a sharp, wet knife.
7. Sprinkle with sesame seeds before serving.
Unbelievably fresh and satisfying, these rolls have a slight nuttiness from the chickpea rice. Serve with pickled ginger and wasabi for an extra kick.
Mediterranean Banza Rice Pilaf
Vibrant and hearty, this Mediterranean Banza Rice Pilaf brings a wholesome twist to your dinner table. Packed with protein-rich chickpea rice, it’s a flavorful one-pot wonder.
Ingredients
- 1 cup Banza chickpea rice
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped parsley
- 1/4 cup crumbled feta cheese
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and bell pepper. Cook for 5 minutes until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add Banza chickpea rice to the skillet. Toast for 2 minutes, stirring constantly.
- Pour in vegetable broth, salt, and black pepper. Bring to a boil.
- Reduce heat to low. Cover and simmer for 15 minutes until liquid is absorbed.
- Remove from heat. Let stand covered for 5 minutes.
- Fluff with a fork. Stir in chopped parsley and crumbled feta cheese.
Enjoy the pilaf’s fluffy texture and rich, savory flavors. Serve it alongside grilled chicken or stuffed into bell peppers for a creative twist.
Banza Rice and Chicken Fajitas
These Banza Rice and Chicken Fajitas are a quick, protein-packed twist on a classic. Toss everything in one pan for minimal cleanup and maximum flavor.
Ingredients
- 1 cup Banza rice
- 1 lb chicken breast, sliced
- 1 tbsp olive oil
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 tsp fajita seasoning
- 1/2 cup water
- 1 lime, juiced
- 1/4 cup cilantro, chopped
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken breast slices to the skillet. Cook for 5 minutes until no longer pink.
- Add bell pepper and onion to the skillet. Cook for 3 minutes until slightly softened.
- Sprinkle fajita seasoning over the chicken and vegetables. Stir to coat evenly.
- Add Banza rice and water to the skillet. Bring to a boil.
- Reduce heat to low, cover, and simmer for 10 minutes until rice is tender.
- Remove from heat. Stir in lime juice and cilantro.
Chicken stays juicy while the rice soaks up all the bold fajita flavors. Serve with extra lime wedges for a zesty kick.
Teriyaki Banza Rice Bowl
This Teriyaki Banza Rice Bowl is a quick, flavorful meal that combines the goodness of protein-packed banza rice with the sweet and savory notes of teriyaki. Perfect for a busy weeknight.
Ingredients
- 1 cup banza rice
- 1 tbsp olive oil
- 1 cup broccoli florets
- 1 carrot, julienned
- 1/2 cup teriyaki sauce
- 1/4 cup green onions, sliced
- 1 tbsp sesame seeds
Instructions
- Rinse 1 cup banza rice under cold water until the water runs clear.
- In a medium pot, bring 2 cups of water to a boil. Add the rinsed banza rice, reduce heat to low, cover, and simmer for 15 minutes.
- While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add 1 cup broccoli florets and 1 julienned carrot to the skillet. Stir-fry for 5 minutes until vegetables are tender-crisp.
- Pour 1/2 cup teriyaki sauce over the vegetables. Stir to coat evenly and cook for another 2 minutes.
- Fluff the cooked banza rice with a fork and divide it between two bowls.
- Top the rice with the teriyaki vegetables.
- Garnish with 1/4 cup sliced green onions and 1 tbsp sesame seeds.
Banza rice offers a chewy texture that pairs wonderfully with the crisp vegetables and sticky teriyaki glaze. For an extra kick, drizzle with sriracha before serving.
Banza Rice and Veggie Stir-Fry
Unlock a quick, nutritious meal with this Banza Rice and Veggie Stir-Fry, perfect for busy weeknights.
Ingredients
– 1 cup Banza rice – 2 tbsp olive oil – 1 cup broccoli florets – 1 bell pepper, sliced – 2 cloves garlic, minced – 1 tbsp soy sauce – 1/2 tsp ginger powder – 1/4 tsp red pepper flakes
Instructions
1. Cook Banza rice according to package instructions, then set aside. Tip: Rinse the rice under cold water after cooking to prevent sticking. 2. Heat olive oil in a large skillet over medium-high heat (350°F). 3. Add broccoli florets and bell pepper to the skillet. Stir-fry for 5 minutes until vegetables are crisp-tender. 4. Add minced garlic, soy sauce, ginger powder, and red pepper flakes to the skillet. Stir-fry for 1 minute until fragrant. Tip: Adjust the heat to prevent garlic from burning. 5. Add the cooked Banza rice to the skillet. Stir-fry for 3 minutes, ensuring everything is well combined. Tip: Use a wooden spoon to gently fold the ingredients together. 6. Remove from heat and serve immediately. Delight in the crisp texture of the veggies paired with the hearty Banza rice. Try topping with sesame seeds for an extra crunch.
Banza Rice Paella with Chorizo
Fancy a twist on the classic paella? This Banza Rice Paella with Chorizo swaps traditional rice for protein-packed Banza rice, offering a hearty, flavorful dish that’s ready in no time. Perfect for weeknight dinners or impressing guests with minimal effort.
Ingredients
– 1 tbsp olive oil
– 1 cup diced chorizo
– 1/2 cup diced onion
– 1/2 cup diced red bell pepper
– 2 cloves minced garlic
– 1 cup Banza rice
– 2 cups chicken broth
– 1/2 tsp smoked paprika
– 1/4 tsp saffron threads
– 1/2 cup frozen peas
– 1/4 cup chopped parsley
Instructions
1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add chorizo, cooking for 3 minutes until slightly crispy.
3. Stir in onion and red bell pepper, cooking for 5 minutes until softened.
4. Add garlic, cooking for 1 minute until fragrant.
5. Mix in Banza rice, ensuring it’s well coated with the oil and chorizo.
6. Pour in chicken broth, stirring to combine.
7. Sprinkle smoked paprika and saffron over the mixture, stirring gently.
8. Bring to a boil, then reduce heat to low, covering and simmering for 20 minutes.
9. Remove from heat, letting it sit covered for 5 minutes.
10. Fluff with a fork, then fold in frozen peas and parsley.
Great texture and bold flavors define this dish. The Banza rice offers a satisfying chew, while the chorizo and smoked paprika bring a smoky depth. Serve with a squeeze of lemon for a bright finish.
Banza Rice and Lentil Stew
Crafting a hearty meal doesn’t have to be complicated. This Banza Rice and Lentil Stew is a testament to simplicity meeting flavor, perfect for a cozy night in.
Ingredients
– 1 cup Banza rice
– 1 cup green lentils
– 2 tbsp olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 tsp cumin
– 1 tsp smoked paprika
– Salt to taste
Instructions
1. Rinse 1 cup Banza rice under cold water until the water runs clear. Tip: This removes excess starch for a better texture.
2. In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 medium diced onion and sauté until translucent, about 5 minutes.
3. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Stir in 1 cup green lentils, 1 tsp cumin, and 1 tsp smoked paprika. Cook for 2 minutes to toast the spices.
5. Pour in 4 cups vegetable broth and bring to a boil. Tip: Using vegetable broth adds depth of flavor compared to water.
6. Add the rinsed Banza rice to the pot. Reduce heat to low, cover, and simmer for 20 minutes. Tip: Keep the lid on to ensure even cooking.
7. After 20 minutes, check if the rice and lentils are tender. If not, cover and cook for an additional 5 minutes.
8. Season with salt to taste and remove from heat.
Makes a comforting stew with a satisfying chew from the Banza rice and creamy lentils. Serve with a dollop of yogurt or a sprinkle of fresh herbs for an extra layer of flavor.
Banza Rice Pudding with Cinnamon
Absolutely comforting and effortlessly simple, this Banza Rice Pudding with Cinnamon is a twist on the classic dessert. A perfect blend of creamy and hearty, it’s ready in no time.
Ingredients
- 1 cup Banza chickpea rice
- 2 cups whole milk
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- In a medium saucepan, combine 1 cup Banza chickpea rice and 2 cups whole milk. Bring to a simmer over medium heat.
- Reduce heat to low. Stir in 1/4 cup granulated sugar, 1/2 tsp ground cinnamon, 1 tsp vanilla extract, and 1/4 tsp salt.
- Cook for 20 minutes, stirring occasionally to prevent sticking. Tip: For a creamier texture, stir more frequently.
- Remove from heat. Let stand for 5 minutes to thicken. Tip: The pudding will continue to thicken as it cools.
- Serve warm or chilled. Tip: Garnish with extra cinnamon or fresh fruit for added flavor and presentation.
Just the right amount of sweetness with a hint of spice makes this pudding a crowd-pleaser. Enjoy it warm for a cozy treat or chilled for a refreshing dessert.
Banza Rice and Avocado Sushi
Perfect for a quick lunch or a healthy snack, this Banza Rice and Avocado Sushi combines simplicity with flavor. Packed with nutrients, it’s a twist on traditional sushi that’s both satisfying and easy to make.
Ingredients
- 1 cup Banza rice
- 1 ripe avocado
- 1 tbsp rice vinegar
- 1/2 tsp salt
- 2 sheets nori
- 1/4 cup water
Instructions
- Rinse 1 cup Banza rice under cold water until the water runs clear.
- Combine rinsed rice with 1/4 cup water in a pot, bring to a boil over high heat.
- Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Tip: Do not lift the lid during cooking to ensure even heat.
- Remove from heat and let sit, covered, for 5 minutes to steam.
- Transfer cooked rice to a bowl, gently mix in 1 tbsp rice vinegar and 1/2 tsp salt. Tip: Use a cutting motion with a spatula to avoid mashing the rice.
- Slice 1 ripe avocado into thin strips.
- Lay a nori sheet on a bamboo mat, spread half the rice evenly over the nori, leaving a 1-inch border at the top.
- Arrange half the avocado strips in a line along the bottom edge of the rice.
- Roll the sushi tightly from the bottom, using the bamboo mat to press and shape. Tip: Wet the top border slightly to seal the roll.
- Repeat with the second nori sheet and remaining ingredients.
- Slice each roll into 6 pieces with a sharp, wet knife.
Fresh and creamy, the avocado pairs perfectly with the slightly nutty Banza rice. Serve with a drizzle of soy sauce or a sprinkle of sesame seeds for extra flavor.
Banza Rice and Blackened Salmon
Now, let’s dive into a dish that combines the hearty texture of Banza rice with the bold flavors of blackened salmon. Perfect for a quick yet impressive meal.
Ingredients
- 1 cup Banza rice
- 2 cups water
- 2 salmon fillets (6 oz each)
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Rinse 1 cup Banza rice under cold water until the water runs clear.
- In a medium saucepan, combine rinsed rice and 2 cups water. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 15 minutes. Tip: Do not lift the lid during cooking to ensure even heat distribution.
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
- While rice cooks, pat 2 salmon fillets dry with paper towels.
- In a small bowl, mix 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, 1/4 tsp salt, and 1/4 tsp black pepper.
- Rub spice mixture evenly over both sides of salmon fillets.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Add salmon fillets to skillet. Cook for 3-4 minutes per side, until a crust forms and salmon is cooked through. Tip: Avoid moving the salmon too much to get a perfect crust.
- Serve salmon over Banza rice. Tip: Garnish with fresh herbs for an extra pop of color and flavor.
Outstanding in both texture and taste, the Banza rice provides a satisfying chew while the blackened salmon delivers a spicy, smoky kick. Try serving it with a side of steamed greens for a balanced meal.
Banza Rice and Kale Soup
Out of all the comforting soups, this Banza Rice and Kale Soup stands out for its simplicity and nutrition.
Ingredients
- 1 tbsp olive oil
- 1 cup diced onion
- 2 cloves minced garlic
- 4 cups chicken broth
- 1 cup Banza rice
- 2 cups chopped kale
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat.
- Add 1 cup diced onion and sauté until translucent, about 5 minutes.
- Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
- Pour in 4 cups chicken broth and bring to a boil.
- Add 1 cup Banza rice, reduce heat to low, and simmer for 15 minutes.
- Stir in 2 cups chopped kale, 1 tsp salt, and 1/2 tsp black pepper.
- Cook for an additional 5 minutes until kale is wilted and rice is tender.
A hearty bowl of this soup offers a perfect balance of chewy rice and tender kale. Serve with a sprinkle of Parmesan for an extra flavor boost.
Banza Rice and Mushroom Risotto
Here’s a straightforward recipe for a creamy, satisfying risotto that swaps traditional Arborio for protein-packed Banza rice.
Ingredients
- 1 cup Banza rice
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1/4 cup white wine
- 1/4 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat vegetable broth in a saucepan over medium heat until simmering. Reduce heat to low to keep warm.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing for 2 minutes until translucent.
- Add mushrooms to the skillet. Cook for 5 minutes until they release their moisture and begin to brown.
- Stir in Banza rice, toasting for 1 minute to enhance its nutty flavor.
- Pour in white wine, stirring constantly until fully absorbed.
- Add 1/2 cup of warm broth to the rice. Stir frequently until the liquid is nearly absorbed. Repeat this process, adding broth 1/2 cup at a time, for 20 minutes.
- Remove skillet from heat. Stir in Parmesan cheese, butter, salt, and pepper until creamy.
- Let risotto rest for 2 minutes before serving to allow flavors to meld.
Opt for a risotto that’s creamy yet al dente, with earthy mushrooms and a hint of Parmesan. Serve topped with extra cheese or a drizzle of truffle oil for an elegant touch.
Banza Rice and Pineapple Fried Rice
Make your weeknight dinners exciting with this Banza Rice and Pineapple Fried Rice, a twist on the classic that’s both nutritious and bursting with flavor.
Ingredients
- 1 cup Banza rice
- 1 tbsp olive oil
- 1 cup diced pineapple
- 1/2 cup diced carrots
- 1/2 cup peas
- 2 tbsp soy sauce
- 1 egg, beaten
- 2 green onions, sliced
Instructions
- Cook 1 cup Banza rice according to package instructions. Set aside.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add 1 cup diced pineapple, 1/2 cup diced carrots, and 1/2 cup peas to the skillet. Cook for 5 minutes, stirring occasionally.
- Push the vegetables to one side of the skillet. Pour the beaten egg into the other side. Scramble until fully cooked, about 2 minutes.
- Mix the scrambled egg with the vegetables in the skillet.
- Add the cooked Banza rice and 2 tbsp soy sauce to the skillet. Stir well to combine. Cook for another 3 minutes, stirring frequently.
- Remove from heat. Garnish with 2 sliced green onions.
Zesty pineapple chunks add a sweet contrast to the savory soy sauce, while Banza rice offers a protein-packed base. Serve in hollowed-out pineapple halves for a fun presentation.
Summary
Whether you’re meal prepping or hosting a dinner party, these 20 Flavorful Banza Rice Recipes offer something for every occasion. We hope this roundup inspires your next culinary adventure. Don’t forget to try these dishes, leave a comment with your favorites, and share the love by pinning this article on Pinterest. Happy cooking!
