Chickpeas and Mushroom Rice - Center for Nutrition Studies

Ingredients

• 2 cups short-grain brown (yamani) rice
• 3 ½ cups water
• 1 cup cooked chickpeas
• 1 large zucchini, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 16 oz mushrooms, diced
• ¾ cup plant-based milk
• 1 Tbsp nutritional yeast
• 1 tsp ground coriander
• 1 tsp ground cumin
• Salt to taste