Vegan rice with mushrooms and chickpeas
1 cup short grain brown rice
1 can chickpeas, cooked in salt water
4-5 tablespoons olive oil
3-4 sundried tomatoes
1 handful of dried porcini mushrooms
2 teaspoons dried leeks
1 teaspoon dried shallots
1 teaspoon dried savory and mint
½ teaspoon ground galangal
Salt and pepper
Heat a little olive oil in a pan and sauté the rice (rinsed) and minced shallot. A minute later, add 3 cups of hot water and all the spices, including the sundried tomatoes (chopped) and porcini mushrooms.
Drain the juice from chickpeas. Add them to the simmering dish some time later. When the rice absorbs the water, check if it is well cooked. If not, add ½ a cup of hot water and cook a little longer.
Remove the vegan rice with mushrooms from heat and let rest for 10-15 minutes covered. Serve sprinkled with freshly ground black pepper and chopped parsley.