WFPB Brown Rice & Chakalaka Recipe
Enjoy your WFPB brown rice & chakalaka recipe.
This recipe is oil-free. It uses water or vegetable broth for sautéing. It also focuses on whole, unprocessed ingredients.
Part 1: The Brown Rice
| Ingredient | Quantity | Note |
| Brown Rice (long or medium grain) | 1 cup | High in fiber and nutrients. |
| Water or Vegetable Broth | 2 cups | Use broth for extra flavor. |
| Salt | Pinch (optional) | Season to taste. |
Instructions
- Rinse the brown rice under cold water until the water runs clear.
- Combine the rice, water/broth, and salt (if using) in a medium pot.
- Bring to a boil, then immediately reduce the heat to the lowest setting, cover tightly, and simmer for 40–45 minutes. Do not lift the lid.
- Remove from heat and let it steam, still covered, for another 10 minutes.
- Fluff with a fork and set aside.
Part 2: The Chakalaka (Oil-Free Vegetable Relish)
| Ingredient | Quantity | Preparation |
| Onion | 1 large | Finely chopped |
| Carrots | 3 medium | Grated or finely chopped |
| Bell Peppers | 2 (assorted colors) | Diced |
| Garlic | 3 cloves | Minced |
| Ginger | 1 tsp | Grated (fresh is best) |
| Curry Powder | 2 Tbsp | Mild or hot, to your preference |
| Smoked Paprika | 1 tsp | Adds depth of flavor |
| Cayenne Pepper/Chilli Powder | $1/4$ tsp (or to taste) | For heat |
| Canned Diced Tomatoes | 1 (14.5 oz / 411g) can | Undrained |
| Tomato Paste | 2 Tbsp | Concentrated flavor |
| Canned Beans (e.g., cannellini, kidney, or mixed) | 1 (15 oz / 425g) can | Rinsed and drained (or use WFPB baked beans) |
| Vegetable Broth or Water | $1/4$ cup (as needed) | For water-sautéing |
| Fresh Thyme | 1 tsp (or $1/2$ tsp dried) | |
| Salt and Black Pepper | To taste |
Instructions
- Water Sauté: Heat a large pot or Dutch oven over medium-high heat. Add the onion and a tablespoon of broth/water. Sauté until soft and translucent, adding a splash more liquid only if the pan becomes dry.
- Aromatics & Spices: Add the garlic and ginger.1 Cook for about 30 seconds until fragrant. Stir in the curry powder, smoked paprika, and cayenne pepper. Cook for another minute to “toast” the spices, using a splash of broth if needed.
- Veggies: Add the carrots and bell peppers.2 Sauté for about 5-7 minutes until the carrots start to soften.
- Simmer: Stir in the diced tomatoes, tomato paste, and thyme. Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and cook for 15-20 minutes to allow the flavours to meld.
- Finish: Stir in the beans. Continue to simmer, uncovered, for another 5-10 minutes to thicken the relish.
- Seasoning: Taste and adjust the seasoning with salt and black pepper as needed.
Serving
Spoon a generous amount of hot Chakalaka over a bed of the freshly fluffed brown rice.
This mix offers a complete protein profile. It’s packed with fibre and rich in micronutrients and antioxidants. This aligns perfectly with a WFPB philosophy!