鷹嘴豆杏鮑菇糙米燉飯

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 mushroom dish!

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