Brown Rice Pilaf
- Yield : 4 plates
- Servings : 4
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 1m
Brown Rice Pilaf
This is a wholesome single dish meal of brown rice pilaf. It is made with peas, beans and caramelised onions along with spices and sauces that bring flavor and taste to brown rice.
- 1 cup of chopped green lentils
- 1 cup of shelled peas
- 4 tablespoons of olive oil
- 1 large onion sliced
- 1 teaspoon sugar
- Salt and freshly ground pepper
- 1 teaspoon lemon juice
- 1 cup of brown rice
- 3 medium sized tomatoes
- 1 tablespoon ground cumin
- 1 teaspoon chilli powder
- 3 cups of chicken or vegetable stock
- 2 tablespoons of chopped parsley
- 1 cup of chopped button mushrooms
Boil the tomatoes, peel, chop and puree in a mixer.Wash the brown rice and soak in water for some time.
Boil half a litre of water, add a tea spoon of salt and cook the beans al dente. Boil half a litre of water, add a tea spoon of salt and cook the peas. Chop the mushrooms, lightly cook them on a tea spoon of olive oil till they are soft. Mix the peas, beans and mushrooms together and set them aside.
In a heavy medium sized sauce pan, heat the oil over medium heat. Add the onions and sugar and season with salt and pepper. Cover the saucepan and cook gently for 5 minutes till the onions are soft. Uncover, increase to high heat and stir in the lemon juice. Cook the onions till they are crispy and brown.
Drain the water from the brown rice and add to the pan stirring for 2 minutes. Add the tomato puree, chilli, cumin and pour in the stock. Lower the heat, cover the saucepan and cook gently for about 20-25 minutes till the rice is cooked al dente. You may add more stock if the rice starts drying up. Stir in the parsley and mix the vegetables with the rice and let the pilaf stand, covered in a warm place for 5 minutes and then serve.
Sultan’s Kitchen – A Turkish Cookbook by Ozcan Ozan
1. The original recipe recommends using chick peas instead of peas. That too works out really well.
2. The original recipe is with white rice which can be cooked in plain water. For the Brown rice, I prefer using stock as it brings flavour and taste to the brown rice.
3. The mushrooms in this recipe are optional.
4. The dish is called Muceddere in Turkish.