Steps:
- 1. In a large saucepan, bring 4 cups of water to a rapid boil. Stir in brown rice and return to a boil; reduce heat to a simmer and cover. Cook, without lifting lid, for 30 minutes. 2. Meanwhile, in a large saucepan or Dutch oven, heat oil over medium heat. Add onion and cook, stirring frequently, until tender, about 5 minutes. Add garlic and mushrooms and cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add broth and rosemary; bring to a boil. Cover and remove from heat. 3. Check rice after 30 minutes; if it's not yet tender, cover and continue cooking, up to 10 more minutes. Stir 2 cups cooked rice and chickpeas into the broth; return to a boil. Reduce to a simmer, cover, and continue cooking for 5 more minutes to allow flavors to blend. 4. Stir in spinach and cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love