Chickpeas and Mushroom Rice
This healthy version of classic Italian risotto is filled with protein and fiber. The creaminess is obtained by adding mushrooms, and white rice is replaced with short-grain brown rice to increase its cardioprotective effect.
Prep: 15 mins
Cook: 50 mins
Yield: 4 servings
Ingredients
Ingredients
- 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
Instructions
Instructions
- 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
Cooking Tips
- 1. Sprinkle additional nutritional yeast to serve.
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