Home-Style Brown Rice Pilaf

While the brown rice is bubbling on the stove, onions, carrots, garlic, chickpeas, and mushrooms are sauteed in butter until cooked and the flavors are mingled. Eggs are swirled into the pan, the rice is added, and then a nice smattering of parsley and cashews.

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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 5minutes.

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.

Home-Style Brown Rice Pilaf

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