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

  • 500 Ml Sesame Oil 10 Litres
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • 100 G Jumbo Garlic 100g
  • - Biona Organic Risotto Brown Rice
  • 500G Sabarot Lentils Mix, 500G
  • 100 G East End Ground Coriander
  • 50G Pepper Black Ground BWFO
  • 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
  • - Potts Vegetable Stock Can
  • 395G D'Aucy Chopped Spinach
  • 1 Kg Dried Apricots, 1Kg
  • 1 Kg Pariani Italian Lara Walnuts, 1Kg
  • 1 Orange Small - 1 Each
  • 75G Greenfields Fennel Seeds, 75G
  • 290G Portland Mills Jamaican Curry Powder, 290G
  • - Natco Ground Cinnamon 100g
  • - Schwartz Ground Nutmeg
  • 400 g Trs Turmeric Powder 400G
  • - Bart Allspice Ground 40g
  • 10G Top-Op Bay Leaves 10g

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 1 1/2 cups of lentils, 6 cups of vegetable broth, 6 vegetable stock, 1 tablespoon of orange zest, 2 tablespoons of fennel seeds, 1 tablespoon of ground coriander, 1 teaspoon each of curry powder, ground cinnamon, ground nutmeg, ground turmeric, ground allspice, 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 and lentils cook, thaw 3 cups of spinach in the microwave or by leaving them at room temperature.
  5. 5. Once the rice and lentils are 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 thawed spinach and fluff the pilaf with a fork. Sprinkle 1/2 cup of dried apricots and 1/2 cup of chopped walnuts over the top before serving.