CURRIED MUSHROOM RICE

This is a simple-to-make, flavorful, AND budget-friendly main dish.  You can also serve it as a side dish and  leave out the chickpeas, if you wish.

  

1 tablespoon olive oil

1 cup chopped onion

2 cups sliced fresh mushrooms

1 1/2 teaspoons curry powder

1/8 to 1/4 teaspoon cayenne pepper

1 large garlic clove, minced

1 1/2 tablespoons lemon juice

1 14.5 ounce can low sodium chicken broth

3/4 cup raw brown rice

1 15.5 ounce can chickpeas, drained and rinsed (opt.)

salt to taste, if desired

In a medium saucepan, saute onion and mushrooms in oil until tender.  Add curry powder, cayenne, and garlic and saute one more minute.  Add  chicken broth and lemon juice.  Bring to a boil and stir in rice.  Cover and simmer about 45 minutes, or until rice is tender.  Stir in chickpeas and salt, if desired, and heat through.  Makes 3-4 main dish or 4-6 side dish servings.