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Home-Style Brown Rice Pilaf
Home-Style Brown Rice Pilaf
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Sautéed vegetables and chickpeas are mixed with fluffy brown rice and scrambled eggs, then garnished with fresh parsley and crunchy cashews for a delicious and wholesome meal.
Ingredients:
  • 1.5 cups water
  • 0.75 cup uncooked brown rice
  • 1.5 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
  • 0.25 cup chopped fresh parsley
  • 0.25 cup chopped cashews
Instructions:
  • Boil 1-1/2 cups of water, then stir in rice and cover. Simmer for 45-50 minutes until rice is tender.
  • 20 minutes before the rice is done, melt butter in a large skillet over medium heat. Cook onions until softened, then add garlic and carrots and cook for 5 more minutes.
  • Cook mushrooms in a skillet until golden brown, approximately 10 minutes. Then add chickpeas and cook for an additional minute.
  • Once the rice is done, add the eggs to the skillet and cook while stirring until the eggs are fully cooked. Remove the skillet from the heat and mix in pepper, parsley, and nuts.
  • Transfer the fluffy cooked rice into the skillet and mix thoroughly. Enjoy the steaming pilaf with a side of soy sauce for an extra burst of flavor.

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