Mediterranean Brown Rice Pilaf - cooking recipe

Ingredients

1 (14.5 ounce) can chicken broth
1 cup uncooked brown rice
1/2 teaspoon dried rosemary (optional)
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, chopped
2 shallots
1/4 cup chopped green bell pepper
1 (15 ounce) can chickpeas, drained
1/4 cup drained chopped sun-dried tomatoes
2 eggs, slightly beaten
salt and ground black pepper to taste
1/4 cup pine nuts
1/4 cup fresh basil

Preparation

Bring chicken broth to a boil in a saucepan. Add rice and rosemary. Reduce heat and simmer until rice is tender and broth is absorbed, about 45 minutes.
Heat olive oil in a large saucepan over medium heat. Add garlic; stir in onion and shallots. Cook, stirring frequently until softened, about 5 minutes. Add green bell pepper; cook until tender, about 1 minute. Stir chickpeas and tomatoes into the vegetable mixture; cook until heated through, about 1 minute.
Spoon the cooked rice into the vegetable mixture. Pour in eggs and stir until mixture is dry. Season with salt and pepper; remove from heat. Stir in pine nuts and basil.