Marc'S Chickpea Risotto - cooking recipe

Ingredients

1 large onion, chopped
2 cups brown rice
2 tablespoons oil
1 (28 ounce) can tomatoes
2 cups water
2 cups chickpeas, cooked, drained and well-rinsed (or from a can)
3 -4 cups vegetables, chopped
fresh parsley sprig
2 teaspoons instant vegetable broth mix or 1 vegetable stock cube
herbs (such as oregano and basil)

Preparation

In a large pot with a tight fitting lid, saute onion in oil.
When the onion becomes golden, add the rice and stir for two minutes.
Add tomatoes, water, strained chickpeas, vegetables, broth mix and the seasonings, and stir well.
Cover and simmer until the rice is cooked (about 40 minutes). You may want to uncover towards the end to reduce the liquid, if necessary.
Source: Vegetarian Tastes of Toronto, p. 83.