Name: Chickpeas and Mushroom Rice
Prep time: 15 min
Cook time: 50 min
Ingredients: 2 cups short-grain brown (yamani) rice; 3 ½ cups water; 1 cup cooked chickpeas; 1 large zucchini, diced; 1 medium onion, diced; 3 garlic cloves, minced; 16 oz mushrooms, diced; ¾ cup plant-based milk; 1 Tbsp nutritional yeast; 1 tsp ground coriander; 1 tsp ground cumin; Salt to taste

By Yael Hasbani

This healthy version of classic Italian risotto is filled with protein and fiber. The creaminess is obtained by adding mushrooms, and white rice is replaced with short-grain brown rice to increase its cardioprotective effect.

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Gluten Free Low Sugar Nut Free Soy Free

All of our recipes are oil free and vegan.

Prep time: 15 minutes

Cook time: 50 minutes

Yield: 4 servings

What You'll Need

2 cups short-grain brown (yamani) rice

3 ½ cups water

1 cup cooked chickpeas

1 large zucchini, diced

1 medium onion, diced

3 garlic cloves, minced

16 oz mushrooms, diced

¾ cup plant-based milk

1 Tbsp nutritional yeast

1 tsp ground coriander

1 tsp ground cumin

Salt to taste

Earn your plant-based nutrition certificate

How to Make It

1 In a medium saucepan, bring water to a boil and add the brown rice. Cover and lower temperature to medium-low heat. Cook for 45 minutes, then stir and set aside.

2 While the rice is cooking, in a medium skillet, sautée mushrooms over medium heat for 10 minutes.

3 Using a blender, process the cooked mushrooms with the plant-based milk and nutritional yeast until smooth. Set aside.

4 In a large skillet over medium heat, sautée the onion and garlic with 2 Tbsp of water for 5 minutes. Add the zucchini and cook for 1 minute.

5 Add the chickpeas, coriander, cumin, and salt to the skillet with vegetables and stir well. Cook for 1 minute.

6 Add the rice and the blended mushroom mixture and stir to combine.