Description
This is comfort food at its best with mild flavors and it’s simple to make. This is a very versatile dish: if you prefer, you can use almonds in place of the cashews, and cilantro in place of the parsley.
Ingredients
- 1 ½ cups water
- ½ teaspoon salt
- ¾ cup uncooked brown rice
- 3 tablespoons butter
- 1 ½ cups chopped onion
- 1 clove garlic, minced
- 2 carrots, sliced
- 2 cups fresh sliced mushrooms
- 1 cup chickpeas
- 2 eggs, beaten
- freshly ground black pepper
- ¼ cup chopped fresh parsley
- ¼ cup chopped cashews
Instructions
- Bring 1-1/2 cups water to boil
- add rice. Bring contents back to a boil
- cover the pot and simmer for 45-50 minutes
- or until rice is tender.
- Approximately 20 minutes before rice is finished cooking heat the butter in a large skillet over medium heat. Stir in onions and saute them
- stirring frequently until they soften. Add the garlic and carrots and continue stirring for 5 minutes.
- Place mushrooms inside of skillet and cook until mushrooms begin to brown
- about 10 minutes. Add the chickpeas and cook 1 more minute.
- When the rice is finished cooking pour the eggs into the skillet and cook the mixture
- stirring constantly until the eggs are cooked. Remove the skillet from the heat
- stir in pepper
- parsley
- and nuts.
- Spoon the cooked rice into the skillet and stir well. Serve the pilaf hot with soy sauce on the side for added flavor.
Servings: 4