Chickpeas and Mushroom Rice
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.
Sprinkle additional nutritional yeast to serve.
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