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.

Cooking Tips

  • 1. Sprinkle additional nutritional yeast to serve.

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