Chickpea Risotto

Chickpea Risotto

Serves: 4-6

Ingredients
1 – 8 ounce package of Chickpea Rice (I use Banza Brand)
4 cups cold water
2 tbsp salt
1/4 tsp black pepper
1 cup frozen peas
1 cup frozen asparagus, cut in quarters
1 clove garlic chopped
2 tbsp olive oil

Directions:
In a medium pot bring water and salt to a boil then add rice and reduce to a simmer, cook for 6 minutes.  Drain rice in a fine sieve until all the water is out.  Let stand for 5 minutes and fluff with a fork.  Transfer rice into a large bowl. Cook the frozen vegetables according to the package (about 5 minutes) and then add to the rice along with the olive oil. Toss to combine all ingredients. Add salt and pepper if needed.