Rice pilaf with chickpeas lentils and browned onions

2014-12-10
  • Yield : 4 plates
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 1m

Rice pilaf with chickpeas lentils and browned onions

This is a wholesome single dish meal made with rice, chickpeas and lentils. The rice pilaf with chickpeas lentils and browned onions is made in stock and other spices and sauces that bring it a special delightful flavor.

Method

Step 1

Boil the tomatoes, peel, chop and puree in a mixer.Wash the rice, drain and set aside. Boil half a litre of water, add a tea spoon of salt and cook the beans al dente.

Step 2

Soak the dried chickpeas overnight. Cook them al dente in a pressure cooker with salt. Mix the chickpeas, beans together and set them aside.

Step 3

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 soft and brown.

Step 4

Add the tomato puree, chilli, cumin and pour in a bowl of stock. Lower the heat, cover the saucepan and cook gently for about 5-10 minutes. Add the remaining vegetables and stir.

Step 5

Cook the long grain rice al dente in Chicken or vegetable stock . Set aside to cool. Once cool put in a large bowl and separate the grains of rice.

Step 6

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.

My Notes

1. The white rice gets taste of its own if you cook it in stock.
2. The mushrooms in this recipe are optional.
3. The dish is called Muceddere in Turkish.

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