Arabic pilaf with lentils and raisins

In Poland,we rarely combine few types of grains altogether, such as barley with rice or rice with lentils.
Brown rice, which I used here has delicate, nutty flavor and goes well with green lentils, pumpkin seeds, raisins and sweet aroma of spices.

Why brown rice?
Unlike white rice, only the external, inedible layer is removed from brown rice. This means that our body needs more energy to digest it, thus has less calories. Moreover, it’s very nutritious, rich in fiber and vitamins. Brown rice takes longer to cooksometimes 40 minutes. 
Lentil that were used in this recipe do not contain fat, they’re also characterized by very low glycemic index.
Pumpkin seeds are rich in fiber, iron (beneficial for red blood cells); magnesium needed for proper functioning of the body’s cells, and zinc However, due to the high caloric content of seeds they are not recommended for people on diet.

Arabic pilaf with lentils and raisins

preparation time: 10 minutes of work + 40 minutes cooking

What do you need for 2 people?

3/4 cup brown rice
1/4 cup green lentils
1 large onion, cut into strips
handful of raisins
4 teaspoons pumpkin seeds
3 cup cold water
1 tablespoon olive oil

1/2 teaspoon cinnamon
1/4 tsp chili
5 fennel seeds (optional)
3 cloves of garlic, crushed
1/2 teaspoon of turmeric
2 cloves

Now what? 
1.  Fry onion in hot olive oil, when it’s golden add little olive oil and spices. Mix everything thoroughly, stir-fry for about 1 minute.
2. Add rice, lentils and pumpkin seeds – roast them together with onion for about 3-4 minutes.
3. After this time, add water, close the lid and boil for 40 minutes.
4. 10 minutes before end of cooking add raisins.

5. Turn down the fire, keep the lid on for about 10 minutes. Serve afterwards.


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