Ingredients:

• 1 cup brown rice
• 3 cups boiling water
• 1 small carrot, finely chopped
• 1 celery stick, finely chopped
• 1 teaspoon water
• 1 clove garlic, crushed
• 6 button mushrooms, finely sliced
• 1 x 300g can chickpeas, drained
• 1 x 130g can corn kernels, drained
• 1 tablespoon soy sauce
• 2 spring onions, thinly sliced spring onion curls to garnish

Method:

1. Combine rice and water in a large microwave-safe bowl. Cook, uncovered, on HIGH for about 17 to 20 minutes, or until rice is tender; stir once during cooking. Rinse rice well; drain.
2. Combine carrot, celery, water and garlic in a large microwavesafe bowl. Cover; cook on HIGH for 2 minutes, or until tender. Add rice, mushrooms, chickpeas, corn and soy sauce; mix well. Cover; cook on HIGH for 4 minutes, or until rice is hot. Stir in spring onions.
3. Serve rice garnished with spring onion curls.