There are so many great flavors that bring this vegetarian stew to life. The shiitake mushrooms add a rich depth of flavor and the fresh rosemary and lemon brighten it up. Chickpeas and brown rice add heft and a sprinkle of parmesan tops it all off.
What you’ll need:
½ cup brown basmati rice (3.5 oz) 1 small onion (5 oz) 2 garlic cloves (0.4 oz) 3.5 ounces shiitake mushrooms 1 sprig fresh rosemary (0.05 oz) 1 cup vegetable broth 1 (15-oz) can chickpeas 3 ounces baby spinach leaves 1 oz Parmesan cheese olive oil coarse salt freshly ground pepper small saucepan large saucepan grater
Cook rice In a small saucepan, bring 1 cup water, rice and ½ teaspoon salt to a boil. Reduce to a simmer and cook, covered, for 25 minutes (there may be a little water remaining in the bottom).
Prep vegetables Meanwhile, remove ends from onion, cut in half then peel and finely chop. Peel and finely chop garlic. Remove stems from mushrooms and thinly slice. Remove leaves from rosemary stems and finely chop (1 teaspoon).
Cook vegetables Meanwhile, in a large saucepan, heat 1 tablespoon oil over medium heat. Add onion; cook, stirring frequently, until tender, about 2 minutes. Add garlic and mushrooms; season with salt, cook, stirring occasionally, until mushrooms are tender, about 2 minutes.
Add liquids Add broth and 1 cup water and rosemary; bring to a boil.
Add rice and chickpeas Open can and rinse and drain chickpeas. Stir in chickpeas and cooked rice and any water remaining in the pan; return to a boil. Reduce to a simmer and continue cooking for 5 more minutes to allow flavors to blend.
Add spinach Wash spinach, leaving water clinging to its leaves. Stir spinach into pot and cook, stirring, until just wilted, about 1 minute; season with salt and pepper. Cut lemon in half and squeeze 1 tablespoon juice into pot. Cut remaining lemon into wedges. Grate cheese and serve stew sprinkled with cheese and lemon wedges alongside. Enjoy!
Suggested Sips: A medium-bodied Sauvignon Blanc