Brown Rice Bowl with Roasted Chickpeas

Vegan Borbor (Cambodian Rice Porridge)

Serves: 2

Good For: Lunch


Our Brown Rice Bowl with Roasted Chickpeas recipe is the perfect dish to support a Mindful Diet. We created this recipe using sustainable ingredients with our organic & wildlife-friendly brown rice, so you can start your week on the right foot! Enjoy with our vegan chili-mayo. 

Brown Rice with Roasted Chickpeas

For the Rice Bowl

  • 2 cups of Brown IBIS Rice
  • 1 can of Chickpeas (drained and dried. Make sure to keep the liquid for the sauce)
  • 1 cup of red cabbage (sliced)
  • 3 cups of kale (leaves removed from stem)
  • 1 cup of cashews
  • 2 cups of cherry tomatoes (sliced in half)
  • 1 tbsp of salt
  • 1 tbsp of paprika
  • 3 cloves of garlic, chopped
  • 3 tablespoons of oil



  • 3 tablespoons of chickpea aquafaba (use liquid from tinned chickpeas)
  • 1 clove of garlic
  • 1 tsp of salt
  • 4 tbsp of olive oil
  • 2 tbsp of lemon juice
  • 1 tbsp of brown sugar
  • 2 tbsp of sriracha



    For the Brown Rice: 

    • Rinse and Strain rice and combine with 3.5 cups of water in a pot.
    • Turn on the stove on a high heat, bring to a boil.
    • Immediately reduce to the lowest heat and cover.
    • Simmer for 25 minutes so that all of the water is absorbed
    • Turn off stove and leave pot covered for 5 minutes before serving

    For the Sauce:

    • Combine all sauce ingredients in a blender. Blend until smooth and refrigerate for 30 minutes

    For the Chickpeas: 

    • Turn on the oven at 250 degrees Celcius with the rack in the middle. Mix chickpeas with salt, paprika and 2 tbsp of olive oil. Spread on a pan and put in the oven to roast for 20-30 minutes.

    For the Kale: 

    • Add 1 tbsp olive oil to a frying pan with medium heat. Once the oil is simmering, add garlic and kale. Cook and stir for 5 minutes and remove from the pan. 

    For the Cashews: 

    Remove oil from the pan and dry. Place the pan on the stove on medium heat and add the cashews. Roast until golden brown.

    Bowl Preparation:

    In 2 medium size bowls, add your cooked brown rice, cooked kale, roasted chickpeas, toasted cashews, chopped cabbage and sliced baby tomatoes. Drizzle sauce over your bowl and enjoy!

      Vegan Borbor (Cambodian Rice Porridge)

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