Riz Bil Kharouf

Riz Bil Kharouf is a fragrant Lebanese rice dish traditionally made with tender lamb, but this vegan version uses hearty mushrooms and chickpeas to create a satisfying meal. Served with a hint of spices and fresh herbs, it captures the essence of Lebanese cuisine.

Ingredients

• Basmati rice - 150 grams
• Water - 400 milliliters
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Mushrooms (cremini or button) - 200 grams, sliced
• Canned chickpeas - 150 grams, drained and rinsed
• Cinnamon - 1/2 teaspoon
• Allspice - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 20 minutes.
2. In a pot, heat olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.
3. Add the minced garlic and sliced mushrooms to the pot, cooking until the mushrooms are soft, about 5-7 minutes.
4. Stir in the drained chickpeas, cinnamon, allspice, salt, and black pepper, cooking for an additional 2 minutes.
5. Drain the soaked rice and add it to the pot along with 400 milliliters of water. Bring to a boil.
6. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the rice is tender and the water is absorbed.
7. Remove from heat and let it sit, covered, for 5 minutes before fluffing the rice with a fork.
8. Garnish with fresh parsley and drizzle with lemon juice before serving.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 75 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.4 L

Health Benefits

• Rich in plant-based protein from chickpeas and mushrooms.
• High in fiber, promoting digestive health.

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