|10 min||1 h 30 min||4|
|1 1/2 cup||Chickpeas, raw (soaked overnight & drained)|
|1 pinch||Salt and pepper (to taste)|
|1 tbsp||Olive oil|
|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.
Cover chickpeas with 3 cups water and let soak overnight.