Lentil and Mushroom Pilaf (Vegetarian)

1. 1 Long-grain ricepack 800 g ≈ $1.96 85 g
2. 2 Canned chickpeaspack 400 g ≈ $1.20 120 g
3. 3 Button mushrooms≈ $7.50 per kg 130 g
4. 4 Carrots≈ $1.50 per kg 90 g
5. 5 Onions≈ $1.60 per kg 70 g
6. 6 Garlic≈ $10.00 per kg 6 g
7. 7 Cumin 2 g
8. 8 Raisinspack 200 g ≈ $2.40 18 g
9. 9 Sunflower oil 15 ml
10. 10 Salt 2 g
11. 11 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice until the water runs clear; drain the lentils.

2. Chop the onion⁵, carrot⁴, and mushrooms, then sauté in oil for 8–10 minutes until lightly golden.

3. Add the garlic⁶, cumin, salt, pepper, lentils, and raisins⁸; stir to combine.

4. Spread the rice evenly over the mixture and pour in 190 ml of hot water.

5. Simmer covered on low heat for 18–20 minutes until the rice absorbs the liquid.

6. Remove from heat, let sit covered for 10 minutes, then gently fluff with a fork.