Recipe Details
Ingredients
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1 ½cupswater
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½teaspoonsalt
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¾cupuncooked brown rice
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3tablespoonsbutter
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1 ½cupschopped onion
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1clovegarlic, minced
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2carrots, sliced
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2cupsfresh sliced mushrooms
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1cupchickpeas
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2eggs, beaten
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freshly ground black pepper
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¼cupchopped fresh parsley
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¼cupchopped cashews
Cooking Directions
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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.
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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 5 minutes.
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Place mushrooms inside of skillet and cook until mushrooms begin to brown, about 10 minutes. Add the chickpeas and cook 1 more minute.
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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.
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Spoon the cooked rice into the skillet and stir well. Serve the pilaf hot with soy sauce on the side for added flavor.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories409 | |
% Daily Value * | |
Total Fat 17g |
22% |
Saturated Fat 7g |
37% |
Cholesterol 116mg |
39% |
Sodium 653mg |
28% |
Total Carbohydrate 54g |
20% |
Dietary Fiber 7g |
24% |
Total Sugars 7g |
|
Protein 13g |
25% |
Vitamin C 14mg |
15% |
Calcium 82mg |
6% |
Iron 3mg |
17% |
Potassium 628mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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