5 cups vegetable broth and/or water
2 tablespoons olive oil
1 small onion, chopped
1/2 cup mushrooms, chopped (baby bella work wonderfully)
1 glove garlic, pressed or chopped finely
1 cup brown rice
1 (15 ounce) can chickpeas (or about 2 cups)
2 sprigs fresh thyme
2 cups spinach, chopped
1 tablespoon fresh oregano, chopped
1/4 cup basil, chopped
salt and pepper, to taste
1. Heat broth and/or water in a sauce pan, but do not boil. Cover and remove from heat. Meanwhile, heat olive oil over medium heat and add onion. Cook about 5 minutes, then add mushrooms.
2. When mushrooms and onions are browned, add garlic and cook another 1 minute. Add rice and stir about 1 minute until everything is well incorporated.
3. Add 1 cup warm broth/water and stir until almost completely absorbed. Repeat with another 1 cup liquid. Add chickpeas, another 1 cup liquid, and the thyme sprigs. Continue to add liquid until all is absorbed.
4. Remove from heat. Add spinach, oregano, and basil. Salt and pepper, to taste. Cover and let rest until ready to serve, at least 5-10 minutes.
I have added other vegetables in this recipe, such as carrots, broccoli, thin green beans, asparagus, etc. Depending on the pans you're using, you may need to use more olive oil while sautéing the onion.
Source of recipe: Having never made risotto, I looked at several recipes as a guideline for this recipe. Most had tons of cheese, wine, and arborio rice. Wanting something a bit more nutritional, I added some vegetables, left out the cheese and wine, and this beauty was born. Hope you enjoy!!