Vegan Brown Rice Pilaf Recipe
If you are looking for a filling vegan main dish that doesn't use tofu, look no further! This rice pilaf is super healthy and filling, and the protein comes from mushrooms and nuts!
Servings: 4 servings
Equipment
- Pot with lid
- Spoon
Ingredients
- 1 cup brown rice uncooked
- 2 cups water
- 1/2 tsp salt
- 2 tbsp olive oil
- 2 onions chopped
- 4 garlic cloves minced
- 2 carrots shredded (I use the food processor fitted with the shredder blade)
- 1 package 8 oz mushrooms, sliced
- 1 can 15 oz chickpeas (garbanzo beans)
- 1/2 bunch parsley chopped
- 1/4 cups slivered almonds or use can use regular almonds, chopped
- 1 tbsp soy sauce
- 1/8 tsp pepper
Instructions
- Put the water and salt in a pot and bring to a boil.
- Add the rice to boiling water. When the water boils again, reduce heat to the lowest simmer and cover the pot. Cook for 50 minutes.
- While the rice is cooking, heat the oil in a large non-stick frying pan over medium-high heat.
- Add the onions to the frying pan and cook, stirring periodically, for 5 minutes.
- Add the carrots to the onions. Cook, stirring occasionally, for 5 minutes.
- Add the mushrooms to the frying pan and mix. Cook, stirring occasionally, for 10 minutes.
- Add the minced garlic, chickpeas, soy sauce and pepper and mix thoroughly. Cook, stirring, for 2 minutes.
- Remove the frying pan from heat. Stir in the parsley and almonds.
- Add cooked brown rice to the vegetable mixture and mix thoroughly.