2 c. water
1 tsp. salt
1/2 c. uncooked brown rice
1 1/2 c. cooked garbanzo beans
2 tbsp. honey
Chopped parsley for garnish
Reserve liquid from beans

In saucepan, bring 2 cups of water to a boil; add 1 teaspoon salt. Stir in rice. Cover saucepan and cook over low heat for 20-25 minutes, stirring occasionally. Remove from heat and turn the undrained rice into an oiled, 1 1/2 quart casserole. Add the chick peas and honey; mix together.

Bake in a preheated oven, stirring occasionally, for 35-40 minutes or until rice is tender. If liquid becomes absorbed while baking, add chick pea liquid to casserole. Remove from oven, garnish with parsley. Serves 4-6.