Savory Chickpea and Mushroom Rice

I was making pork chops tonight and needed a side dish.  After staring at the pantry for a few minutes, I started thinking. . . . "What could I do with chickpeas?".  So, I came up with this recipe.   It is a yummy, savory recipe with herbs and spices.  The picture does not do it justice!  I am so NOT a food photographer!

2 1/4 chicken broth
1 cup brown rice
2 Tbsp. Tomato Paste
1 Tbsp. Onion Powder
1 Tbsp. Garlic Powder
1/2 tsp. cumin
1 Bay Leaf
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. dried basil
2 Tbsp. dried parsley

1 Tbsp. olive oil
8 oz. of mushrooms, sliced
1 14.5 oz. can of chick peas, drained and rinsed

1/3 cup Parmesan cheese

Bring Chicken broth and tomato paste to a boil.  Add herbs, spices and rice. Turn to low and simmer covered for 35-45 minutes (directions are for brown rice--If you use white rice, follow package directions for length of time)
Heat olive oil in skillet and cook chick peas and mushrooms until mushrooms are soft and chickpeas are starting to turn golden-brown.

When rice is cooked, add chickpeas, mushrooms and parmesan to rice and mix until combined.


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