Vegetable and Chickpea Rice

I have officially run out of the money that I had budgeted for this month and, in an effort to avoid withdrawing extra funds, I have become very creative with the few bits of food I have left in the kitchen. Here is a quick and easy recipe.

Ingredients:
1/2 cup uncooked brown rice
1 cup water
1 inch piece of negi, sliced
1 cup chickpeas, after having been reconstituted (soaked overnight and boiled for 1 hour) and drained
1 cup frozen mixed veggies (I used a corn, peas, and carrot mix)
1 tomato, diced
1 Tbsp soy sauce
1 Tbsp mirin

Method:
1. Combine the rice, water, and negi in a rice cooker and cook.
2. Combine the frozen veggies and some water in a pot and heat until thawed.
3. Scoop rice into a bowl and add all other ingredients.
4. Stir and serve.

This recipe makes a large serving for one person. But is very healthy and will fill you for the whole day!! Other veggies can be added or substituted in as you like, of course.

Estimated nutritional info:
Energy: 676Cal, Fat: 6g, Carbs: 138g, Protein: 23g