Lentil and Mushroom Pilaf (Vegetarian)

1. 1 Long-grain ricepack 800 g ≈ $1.94 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 in a colander.

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

3. Add the garlic⁶, cumin, salt, pepper, lentils, and raisins⁸; stir and cook for 1 minute.

4. Spread the rice evenly on top without stirring, then pour in 230 ml of boiling water so it sits 1 cm above the rice.

5. Bring to a boil, reduce heat to low, cover, and simmer for 18–20 minutes until the rice absorbs the water.

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