Vegan pilaf

4 servings

60 minutes

The recipe is taken from the collection of recipes by Nastya Ozerova.

Energy value per serving

• Calories: 671.2
• Proteins: 19.7g
• Fats: 13.9g
• Carbohydrates: 119.9g

Ingredients

• Brown rice: 2 glass
• Chickpeas: 1 glass
• Carrot: 2 pc
• Onion: 1 head
• Dried apricots: 100 g
• Garlic: 1 head
• Vegetable oil: 2 tbsp
• Seasoning for pilaf: 2 tbsp
• Water: 700 ml

Cooking steps

1. Soak the chickpeas beforehand and boil until cooked. Rinse the rice and soak for at least an hour.

   Required ingredients:

   • Chickpeas: 1 glass
   • Brown rice: 2 glasss

2. Cut the carrot into sticks, the onion into medium cubes. Pour boiling water over the dried apricots (do not soak). Separate the garlic into cloves without peeling.

   Required ingredients:

   • Carrot: 2 pieces
   • Onion: 1 head
   • Dried apricots: 100 g
   • Garlic: 1 head

3. In a cast iron or thick-walled pot, heat 2 tablespoons of oil. Add the carrot to the hot oil and fry for 2-3 minutes over high heat. Add the onion and fry until golden.

   Required ingredients:

   • Vegetable oil: 2 tablespoons
   • Carrot: 2 pieces
   • Onion: 1 head

4. Transfer the chickpeas, add spices, mix well and heat the chickpeas thoroughly - they should be hot. Top with dried apricots and garlic cloves.

   Required ingredients:

   • Chickpeas: 1 glass
   • Seasoning for pilaf: 2 tablespoons
   • Dried apricots: 100 g
   • Garlic: 1 head

5. Cover with rice, level and compact it. Pour boiling water 2 cm above the rice level, cover with a lid and cook on medium heat for about 20 minutes. The pilaf is ready when all the water is absorbed by the rice. Stir and serve.

   Required ingredients:

   • Brown rice: 2 glasss
   • Water: 700 ml