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Recipes » Main Dish » Chickpeas and Mushroom Rice
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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

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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