Rinse and drain garbanzo beans and pat dry with paper towel.
Heat cooking oil in dutch oven or skillet until very hot, then carefully add beans and allow to fry until golden and crispy.
Remove beans from hot oil with a skimmer or slotted spoon and allow to drain on paper towels.
Cook rice in salty water per instructions on packet. Once cooked, you should have at least 4 cups of cooked rice.
Heat butter in a skillet then add mushrooms which should all be sliced to a similar size.
Saute mushrooms and then remove from skillet and allow to drain on paper towels
In a large bowl, add rice, then mushrooms, and garbanzo beans and then salt, then toss to mix.
Drizzle with truffle oil and sprinkle with scallions.
Serve immediately.