Gluten-Free Spiced Lentil And Rice Pilaf Recipe

Fusion cuisine

Gluten-Free Spiced Lentil and Rice Pilaf recipe

About this recipe

This hearty and flavorful pilaf combines lentils, brown rice, and a medley of warming spices. Topped with golden raisins and pistachios, it's a satisfying gluten-free dinner option.

Ingredients

  • 100 g Sambar Onion Peeled
  • 100 g Garlic - Single Clove
  • 200 g Hydroponic Sweet Bell Pepper (Cocktail)
  • 200 g Whole Farm Premium Dried Apricots/Khubani
  • 200 g Livyor Raw Sunflower Seeds
  • 175 Ltr Lee Kum Kee Blended Sesaame Oil Pet
  • 1 kg Whole Farm Premium Brown Rice
  • 500 g 24 Mantra Organic Malka Masoor
  • 750 ml Catch Clear Lemon N Lime Flavoured Water
  • 1 pack (100 g) Zoff Big Fennel Seeds Whole - Saunf
  • 100 g X 3 Mtr Coriander Powder Combo
  • 50 g Sakthi Curry Powder
  • 45 g On1Y Cinnamon Powder
  • 1 pack (25 g) Snapin Nutmeg Powder
  • 1 pack (100 g) Khetika Stone Ground Turmeric Powder, Single Origin, With Natural Oils, High Curcumin,Reusable Pouch
  • 50 g Catch Sprinklers - Black Pepper Powder
  • 1 pack (50 g) Tmi Colman Tezpatta Bay Leaves
  • 300 g Urban Platter Aka Miso Paste

Instructions

  1. 1. Heat 1 tablespoon of sesame oil in a heavy, wide pan with a tight-fitting lid over medium heat. Add 2 cups of chopped onion and 4 minced garlic cloves. Cook, stirring frequently, until the onion is soft and aromatic, about 5 minutes.
  2. 2. Add 1 1/2 cups of brown rice to the pan and stir to coat the grains in the oil. Continue stirring for 2-3 minutes until the rice smells nutty.
  3. 3. Stir in 6 cups of water, 3 tablespoons of miso paste, 2 tablespoons of fennel seeds, 1 tablespoon of ground coriander, 1 teaspoon each of curry powder, ground cinnamon, ground nutmeg, ground turmeric, and ground black pepper, and 3 bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25 minutes.
  4. 4. While the rice cooks, dice 3 cups of bell pepper.
  5. 5. Once the rice is tender, remove the pan from heat and let it stand, covered, for 5-10 minutes. Discard the bay leaves.
  6. 6. Gently stir in the diced bell pepper and fluff the pilaf with a fork. Sprinkle 1/2 cup of dried apricots and 1/2 cup of sunflower seeds over the top before serving.