Home Style Brown Rice Pilaf

Directions

1. In a saucepan, bring the water and salt to a boil, and add in the rice. Bring the contents back to a boil, cover the pan, and turn the heat to the lowest setting. Simmer for 45 to 50 min, or possibly till the rice is tender.
2. About 20 min before the rice is done, heat the butter in a large skillet over medium heat. Add in the onions, and saute/fry, stirring frequently, till they soften, about 5 min. Add in the garlic and the carrots, and continue to saute/fry, stirring often, for 5 more min. Add in the mushrooms, and cook for another 10 min, stirring often, till the mushrooms are beginning to brown. Add in the chickpeas, and cook, stirring, for 1 minute.
3. When the rice is ready and you are ready to eat, pour the Large eggs into the skillet, and cook the mix, stirring constantly, till the Large eggs are just set, about 2 min.
4. Take the egg-mushroom mix off the heat, and stir in the pepper, the parsley or possibly cilantro, and the cashews or possibly almonds. Add in the cooked warm rice, and stir well. Serve the pilaf along with soy sauce for adding at the table.
5. This recipe yields 4 servings.
6. Comments: The kind of rice you use is up to you - long- or possibly short-grain brown rice, brown basmati rice, wehani rice - any of these will do. You can even, use 2 c. of reheated leftover rice.