1 1/2 cups water
1/2 teaspoon salt
3/4 cup uncooked brown/wild rice
3 Tablespoons butter
1 1/2 cups chopped onion
1 clove garlic, minced
2 medium carrots, sliced 1/4 inch rounds
2 cups fresh mushrooms, sliced AND/OR 2 stalks celery, chopped & 1 mushroom broth cube
1 cup cooked chickpeas
Black pepper
1/4 cup fresh parsley
Optional but recommended:
2 stalks celery
2 eggs, beaten
20 toasted cashews or almonds, roughly chopped
INSTRUCTIONS:
1. In a medium saucepan bring the water and salt to a boil, add rice, return to to a boil
2. Reduce heat, cover, simmer at low heat until rice is tender (45-50 minutes)
* Toast cashews or almonds at 350 for 5-7 minutes
3. Approx. 20 minutes before rice is done, heat butter in a large skillet on medium heat
4. Saute onions (and celery, if using) until soft (5 minutes)
5. Add garlic and carrots, saute (5 minutes)
6. Add mushrooms, cook until mushrooms begin to brown (10 minutes) or dissolve cube into a little water and add.
7. Add chickpeas, cook and stir (1 minutes)
8. Add eggs, cook, stirring constantly until done, remove from heat
9. Stir in parsley, nuts, black pepper to taste
10. Stir mixture into rice
Notes:
- Because it has rice, beans, eggs and nuts this is a main dish and can be served with a side or by itself for a complete meal
