a cool rice beverage with a hint of cinnamon. This variation doesn’t require boiling. Add crushed ice to create a slush if desired. Enjoy!
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ cups water
- ½ teaspoon salt
- ¾ cup uncooked brown rice
- 3 tablespoons butter
- 1 ½ 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
- ¼ cup chopped fresh parsley
- ¼ cup chopped cashews
Instructions
- 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.
Nutrition Facts
| Calories | 409 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 7 g |
| Protein | 13 g |
| Saturated Fat | 7 g |
| Sodium | 653 mg |
| Sugars | 7 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Very good! I adjusted the recipe to add what I had on hand and it was wonderful.
Good but a little dry. Will add 1/4 cup more water next time.
I liked it this recipe very much and will make it again. There is plenty of opportunity for variations. So far I have been having a hard time to prepare brown rice well, but this dish was great. Changes I made: – Doubled the amount of rice, washed and soaked the rice in cold water for 30 min before cooking, this makes it cook faster – 3 1/2 cups water – 3 carrots, 2 cloves garlic, same amount of mushrooms and onions as original recipe – skipped chickpeas and eggs out of preference, and didn’t have nuts – used only 2 Tbsp butter to saute the vegetables Kids liked the rice! Pity they don’t like mushrooms, so will try it without mushrooms next time.
Tasted great! I used black beans instead of chickpeas and it turned out great!!
This was delicious! My 14 & 15 year olds loved it too. Very easy and healthy alternative to boxed rice. Thanks for sharing the recipe.
I made the recipe exactly as is, except I forgot to buy parsley so used dried parsley–and it was delicious! Though it made a TON!! I halved the recipe and it was still way too much for 2 people, but I’m happy to have leftovers! I don’t usually like brown rice but this was a great way to dress it up.
I replaced the chicpeas with chicken, It was yummy.
This is another great recipe to use up leftover vegetables! I used a shallot instead of the garlic, but otherwise followed the ingredient list (with a few enhancements). Instead of all that butter, I used just a bit of it, plus homemade veggie stock. to saute the onions, shallot and carrots. You really need to use a wok for the this. When the liquid was almost gone I added about a tbsp of Madras curry while everything boiled down. I added the (canned) mushrooms, chickpeas and rice together to absorb the rest of the broth. Then, as per the original recipe, added the eggs. Then the cashews and ground pepper. Even with the curry, I needed to add a generous splash of soy sauce (I used Bragg’s) to bring out the flavour.
It was a good and easy recipe with lots of fresh ingredients. I did omit the cashews and next time I might have to reduce the amount of parsley that goes in.
This was EXCELLENT!!!!!!!! The only changes I made were in substituting some of my Homemade Chicken Broth for the water, and leaving out one of the eggs. This is the kind of Recipe we are looking for that can be Served and Enjoyed over and over again.
I took the author’s suggestion and did cilantro and almond. Didn’t have carrots but did celery as well as the garbanzo beans. My kids even ate it!!! Which sometimes plain rice is all they want. Will definitely make again
Awesome recipe ! My boyfriend and my friends LOVE thiS recipe ! I didnt change a thing(just didnt put cashews cause i didnt have Any) it turned out great ! The veggies with rice are a great combination ! Made this recipe like 5-6 times !
This was very nice. I did not have chickpea so i used 2 stalks of celery and asparagus. To add in more flavor i added 1 jalapeno pepper(seeded). I put these in just about a minute after putting in carrots.I then seasoned with some Spanish paprika and pepper and salt.Then i added in mushrooms at about the same time, I used about 1/2 the amount of mushrooms since my son does not like them. Eggs were omitted too due to allergies. I do not want my vegetables cooked for a long time, i leave them crunchy to preserve the nutritious value. So i kind of stir fried them for about 3-4 minutes.I added in some sprinkles of soy sauce to add more flavor (mind the salt when you add in soy sauce). I removed from the fire added in cooked rice and about 1 tablespoon or less of chopped Chinese parsley. It was delicious.
The rice wouldn’t cook properly and when I increased the time on the stove, it burnt the uncooked rice so that the pan was a horrid mess. I usually have good luck with recipes on this site, but sadly this was a bust.
I have made this twice this week and it will be a regular! I used green peas instead of chickpeas the second time, and liked that better. Also trickled in a little soy sauce at the end. I have not done the egg. Totally delicious! you could use any grain of choice or make other substitutions or additions too.
I made a few veggie substitutions to use what I had on hand and please the picky eaters in my family (no mushrooms!) and the recipe stilled turned out fantastic. Especially easy thanks to my beloved rice cooker, one of my favorite kitchen gadgets. I used 1/2 water 1/2 chicken stock with the rice for flavor. When I make it again I will probably punch up the heat a little with red/black/chili pepper spices.
This was wonderful! I read the reviews and decided to follow the recipe exactly (how else can I give it an accurate review?) My kids wanted a 3rd helping. Make sure to add salt and pepper to taste at the end. I think the recommended soy sauce on the side would have ruined the dish. It didn’t need it.
We were out of chickpeas and skipped the parsley, but this was very tasty. I appreciated adding soy sauce.
This was a delicious dish. I loved the fact that you can substitued or omit items without a problem. I just used things out of the veggie draw and added them in.
The dish was alright, nothing spectacular. I probably would not make it again.
I make this meal almost every week! Served with a little tamari, it’s fantastic!