The natural tan color of brown rice comes from the bran layers that remain on the grain after processing.

Spicy Chick-Peas and Rice

1 medium onion, chopped

1 garlic clove, minced

1 tablespoons olive oil

2 cups cooked long-grain brown rice

1 (16-ounce) can chick-peas (garbanzo beans), drained and rinsed

1/2 cup water

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon dried basil

1/2 teaspoon dried marjoram

1/4 teaspoon ground cumin

1/4 teaspoon ground turmeric

1/8 teaspoon freshly ground pepper

1. Saute onion and garlic in oil in a large skillet over medium-high heat, stirring constantly, until tender.
2. Stir in rice and remaining ingredients. Cover, reduce heat, and simmer 15 to 20 minutes, stirring occasionally.

Makes 6 to 8 servings.