Take control of your health: Learn more about our Plant-Based Nutrition CertificateLearn more about our Plant-Based Nutrition Certificate
Recipes » Main Dish » Chickpeas and Mushroom Rice
CNS Logo

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

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.

Cooking Tips

Sprinkle additional nutritional yeast to serve.

Copyright 2021 Center for Nutrition Studies. All rights reserved.

We’ve partnered with renowned online education provider eCornell, to offer a revolutionary program to help you understand the importance of diet and nutrition for your life. In a few short weeks arm yourself with the knowledge you need to improve your overall health, learn new skills, or even inspire a career change. Hear what people are saying.

  • 100% online, learn at your own pace
  • Science-based foundation
  • A trusted credential from eCornell

You can unsubscribe at any time using the link in our emails. For more details, review our Privacy Policy