Chickpeas with Brown Rice, Mushrooms, and Thyme

12 100 430
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 30 min 4
Chickpeas with Brown Rice, Mushrooms, and Thyme
Health Highlights
Incredibly flavorful rice, chickpeas and seasonal mushrooms combine to make an easy dinner the whole family will love.


1 1/2 cup Chickpeas, raw (soaked overnight & drained)
1 pinch Salt and pepper (to taste)
1 tbsp Olive Oil, Extra Virgin
227 gm Cremini (Italian) mushroom (cut into quarters)
2 tbsp Butter, unsalted
1 small Yellow onion (diced)
1 clove(s) Garlic (large cloves; finely minced)
2 tsp Thyme, fresh (chopped)
1 cup Brown rice, short-grain, dry
1/2 cup White wine
1 1/2 cup Chicken broth (stock), low sodium
1/2 tsp Kosher salt


1. Add the butter and chopped mushrooms to a pot and sauté for 2-3 minutes. Add the diced onion and cook for 5 minutes, or until it begins to color and become tender. Add garlic and thyme and cook for 1 minute.
4. Stir in the brown rice and chickpeas and cook for 1 minute, or until lightly toasted. Add the white wine, turn the heat up to high and cook, stirring often, for 2 minutes, or until almost all of the liquid has evaporated.
5. Pour in the stock and salt. Bring the mixture up to a boil, lower to a gentle simmer, cover and cook 1 hour, stirring every 20 minutes or so to make sure your rice isn’t sticking.
6. After one hour, check to make sure the rice is cooked through (stoves vary); if it’s not quite there, cook for another 10 minutes. Once the rice is cooked through, turn off the heat and let the pot sit, covered, for 10 minutes to rest before serving.







Nutrition Facts

Per Portion

Calories 430
Calories from fat 133
Calories from saturated fat 42
Total Fat 14.7 g
Saturated Fat 4.7 g
Trans Fat 0.3 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 5.4 g
Cholesterol 18.8 mg
Sodium 466 mg
Potassium 845 mg
Total Carbohydrate 56 g
Dietary Fiber 9.8 g
Sugars 10.2 g
Protein 18.3 g

Dietary servings

Per Portion

Grain 1.6
Meat Alternative 1.9
Vegetables 4.3

Energy sources


Meal Type(s)