Vegan Mushroom and Chickpea Pilaf
shared by Кухня Nibblore
This hearty, fluffy pilaf combines browned mushrooms, sweet carrots, chickpeas, and warming spices. Soaking the rice and letting it steam briefly under a kitchen towel keep the grains separate, while deeply browning the mushrooms builds rich savory flavor. It makes a satisfying plant-based weeknight dinner. • Dry the mushrooms thoroughly and do not overcrowd the pot so they brown instead of steaming in their own juices. • Once the rice has been added, do not stir the pilaf until it has finished steaming, or the grains may break and become sticky. • If the lid does not fit tightly, cover the pot with a sheet of foil before adding the lid to trap the steam. • Replace the button mushrooms with oyster mushrooms cut into strips; cook them for 7–9 minutes, until the edges are browned. • Basmati rice can be replaced with long-grain rice, though the covered cooking time may need to be increased by 3–5 minutes. • Replace the canned chickpeas with 240 g cooked chickpeas. • Use the same amount of fresh cilantro instead of parsley. Cool the pilaf within 1 hour and refrigerate it in an airtight container for up to 3 days. To freeze, divide it into portions and store for up to 2 months, then thaw in the refrigerator. Reheat, covered, in a skillet with 1–2 tablespoons water over low heat for 6–8 minutes, or microwave until piping hot throughout.
- Total time
- 65 min
- Servings
- 4
- Difficulty
- Intermediate
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Save to my cookbook — freeIngredients
- 300 gbasmati rice
- 450 gbutton mushrooms, sliced 5 mm thick
- 240 gcanned chickpeas, rinsed and drained
- 250 gcarrots, cut into thin matchsticks
- 180 gonion, thinly sliced into half-moons
- 4 clovegarlic, 3 cloves minced and 1 left whole
- 60 mlrefined vegetable oil
- 500 mlvegetable stock, hot, gluten-free and celery-free
- 1 ½ tspcumin seeds, lightly crushed
- 1 tspground coriander
- ½ tspground turmeric
- ¼ tspground black pepper
- 1 ¼ tspsalt, plus more to taste
- 25 gfresh parsley, roughly chopped
- 1 tbsplemon juice
Instructions
- 1Rinse the rice under cold water 4–5 times, until the water runs almost clear. Cover it with fresh cold water and soak for 15 minutes, then drain in a sieve and let all excess water drip away.
- 2Heat a wide, heavy-bottomed pot or 26–28 cm Dutch oven over medium heat. Add 30 ml of the oil, then spread the mushrooms in an even layer. Cook for 8–10 minutes, stirring no more than once every 2 minutes, until the released liquid has evaporated and the mushrooms are browned. Transfer to a plate.
- 3Add the remaining 30 ml oil to the same pot. Add the onion and cook over medium heat for 5 minutes, until softened with golden edges. Add the carrots and cook for another 6–7 minutes, stirring occasionally, until slightly softened.
- 4Add the minced garlic, cumin seeds, ground coriander, turmeric, and black pepper. Stir for 30 seconds, until fragrant, taking care not to burn the garlic.
- 5Return the mushrooms to the pot, then add the chickpeas and 1 1/4 teaspoons salt. Spoon the rice over the top and gently level it without mixing it into the vegetables. Press the whole garlic clove into the center.
- 6Pour the hot stock down the side of the pot so the rice layer stays even. Bring to a steady boil over medium heat and cook uncovered for 5–7 minutes, until the liquid falls below the surface of the rice and small steam holes appear.
- 7Reduce the heat to low, cover tightly, and cook for 15 minutes without lifting the lid. Remove from the heat, place a clean kitchen towel between the pot and lid without letting its edges hang near the burner, and leave the pilaf to steam for 10 minutes.
- 8Remove the whole garlic clove. Gently fluff the pilaf from the bottom up with a fork, then fold in the lemon juice and parsley. Taste, add more salt if needed, and serve hot.