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Armenian pilaf without spelt meat - acharov plav

Armenian Meatless Spelt Pilaf (Acharov Plav)

A wonderful pilaf of wheat groats with chicken and mushrooms. It comes out much tastier made with chicken broth. For a lighter take, I braised the mushrooms and onion here rather than frying them — but you can fry them if you prefer. The cooking time depends on the quality of the spelt, so it's hard to pin down exactly; on average, it takes 1.5 to 2 hours.

Anahit

Recipe author

Armenian pilaf without spelt meat - acharov plav

Composition / ingredients

Servings:

Wheat groats (spelt)

350

Mushrooms (fresh)

500

Onion (medium)

Vegetable oil

100

Broth (chicken)

700

Salt

0.6

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 5 g

Fats 23 % 6 g

Carbohydrates 58 % 15 g

127 kcal

GI: 7 / 0 / 93

Cooking method

Step 1:

Spelt (achar).
Step 2:

Mushrooms.
Step 3:

Onion.
Step 4:

Braise the onion and mushrooms.
Step 5:

Cook the spelt.

Soak the spelt in hot water for 3 hours. Chop the onion and mushrooms and braise them in a little water. Rinse the spelt, put it in a pot, and cover with hot water. Set it over high heat. As soon as the water starts to boil, lower it to a gentle simmer and cook until tender. Half an hour before it's done, add the mushrooms and onion to the pot with the spelt, stir, and finish cooking the pilaf over low heat until fully done (adding a little water if needed). Serve as a side dish with boiled chicken or fish.