Brown Rice and Sweet Onions with Rosemary and Shiitakes

So comforting and savory. Mushrooms, caramelized onions, and taleggio pack an umami punch that is so satisfying- almost meaty!

1 cup brown basmati rice
1 1/2 cups water
2 tablespoons olive oil, divided
1 lb. shiitake mushrooms, stems removed and sliced
1 15.5 ounce can chickpeas or 1 1/2 cup cooked chickpeas, rinsed and drained
2 teaspoons white wine vinegar
1 large yellow onion, sliced in half, and thinly sliced
1 1/2 teaspoons chopped fresh rosemary
2 garlic cloves, chopped
6 ounces taleggio cheese, chopped
1/4 cup hazelnuts, toasted and papery skins removed
1/2 lemon, zested
handful of fresh parsley, chopped
salt and freshly ground pepper to taste

View the full recipe at Nourishing Matters →