Lunch
Home Style Brown Rice Pilaf
A hearty pilaf made with brown rice, sautéed onions, and broth. Nutritious, satisfying, and a perfect whole grain side.
Ingredients:
- 1 1/2 cups water 1/2 teaspoon salt
- 3/4 cup uncooked brown rice 3 tablespoons butter
- 1 1/2 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 1/4 cup chopped fresh parsley 1/4 cup chopped cashews
Directions:
- 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.