Prep 10 mins
Cook 55 mins
This was inspired by a recipe for ham pilaf I made many years ago that we always liked. Here it is updated so it is in keeping with a Nutritarian eating style.
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 4 mushrooms, sliced
- 2⁄3 cup brown rice (I like Lundberg Wild Blend)
- 1 (15 ounce) can low-sodium chickpeas
- 1 (15 ounce) can diced tomatoes
- 1⁄8 teaspoon cayenne pepper
- 1⁄4 teaspoon thyme
- 1 1⁄4 cups water
- 1⁄2 teaspoon oil (to coat pan)
- 1 cup frozen green pea, defrosted
- Chop garlic, onions and mushrooms. Combine and set aside.
- Combine rice, chickpeas, tomatoes, cayenne, thyme and water and set aside.
- Coat bottom of large covered frying pan or dutch oven (at least 5 quarts)with oil.
- Add garlic, onion and mushrooms. Cook until onion is soft, adding small amounts of water as needed to prevent sticking.
- Add chickpea mixture and bring to a boil. Cover and reduce heat and simmer for 45 minutes or until rice is tender and liquid is gone.
- Add peas and heat through.
This turned out great for us! We don't eat alot of chickpeas so this was a wonderful way to get them in our diet. I used edamame instead of green peas. Made for PAC Spring 2014.