Ingredients: - 1 cup of chickpeas, cooked - 1 cup of brown rice, cooked - 1 container of shimeji mushrooms, sliced - 1/2 cup of sliced almonds - 2 tablespoons of olive oil - 2 cloves of garlic, minced - 1 teaspoon of ground cumin - 1/2 teaspoon of ground corjii mushrooms (also known as king oyster mushrooms or almond mushrooms), sliced - 2 cloves of garlic, minced - 1 tablespoon of olive oil - Salt and pepper, to taste Instructions: 1. In a pan, heat the olive oil over medium-high heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. 2. Add the sliced shimeji mushrooms to the pan and sauté for about 5-6 minutes until they are tender and lightly browned. Add salt and pepper to taste. 3. In a separate pan, stir-fry the cooked chickpeas until they are lightly browned and crispy. 4. To serve, plate the cooked brown rice and top with the sautéed shimeji mushrooms and crispy chickpeas. Enjoy a healthy and flavorful meal with this chickpea brown rice and shimeji mu...
pickyourown.org/kumquat-jam.phpDon't let the heat stop you: go in the morning before it gets too hot! .... Add the 6 cups of water (or orange juice) and ½ cup lemon juice. ... Add water, as necessary, to make a total of 7 cups of the cooked kumquat puree with added water.
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