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Enjoy this delicious preparation as a main dish with a squeeze of lemon or as a side dish as a part of a larger Middle Eastern spread. An interesting part about this dish is that it doesn't need to be served hot, making it great for potluck lunches and dinners.Rice with chickpea and mushroom

  • 2 ¼ chicken broth
  • 1 cup brown rice
  • 2 Tbsp. Tomato Paste
  • 1 Tbsp. Onion Powder
  • 1 Tbsp. Garlic Powder
  • ½ tsp. cumin
  • 1 Bay Leaf
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 2 Tbsp. dried parsley
  • 1 Tbsp. olive oil
  • 30g of mushrooms, sliced
  • 400g of chick peas, drained and rinsed
  • 1/3 cup Parmesan cheese
  • Bring Chicken broth and tomato paste to a boil. Add herbs, spices and rice. Turn to low and simmer covered for 35-45 minutes (directions are for brown rice--If you use white rice, follow package directions for length of time)
  • Heat olive oil in skillet and cook chick peas and mushrooms until mushrooms are soft and chickpeas are starting to turn golden-brown.

Not reviewed yet

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