A nutrient rich side or vegetarian main that is packed full of flavour and made in under 30 minutes
Mushroom & Lentil Rice
A nutrient rich side or vegetarian main that is packed full of flavour and made in under 30 minutes
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Ingredients
- 250 grams Cooked Brown & Wild Rice Mix* Or any rice of choice
- ½ – 1 Cup Cooked Lentils* Dried or canned
- 250 grams Portabellini Mushrooms (Sliced) Or any mushrooms of choice
- 2 Tbsp Olive Oil
- 2 Cloves of garlic Crushed
- 1 tsp Dried Italian Herb Mix
- Salt & Pepper to taste
- 1 Tbsp Chimichurri Sauce Optional
- 2 Cups Baby Spinach Roughly chopped
- ¼ Cup Seed and/or Nut Mix
- Fresh coriander or parsley for garnish Optional
Instructions
- Please check the notes below regarding the cooking of the rice and lentils. If cooking from scratch, the rice and/or lentils should take around 20 – 25 minutes to cook, depending on the variety and packet instructions. Begin preparing the other ingredients and cooking the mushrooms around 5 minutes before the lentils or rice are done
- In a large pan or pot, add the olive oil and bring to a medium heat. Then add the sliced mushrooms and crushed garlic, followed by the mixed herbs and ground pepper. Cook the mushrooms, stirring intermittently, until they are tender (around 5 minutes). Add a little salt to taste and the chimichurri if using it
- Add the rice and lentils to the mushrooms and stir through. Taste to see if it needs further seasoning with salt or pepper. Add the chopped spinach and seeds and stir through
- Place in a serving dish or bowls of your choice and garnish with fresh herbs if you wish
Notes
If using canned lentils and pre-cooked rice, this recipe takes less than 10 minutes to prepare so is an ideal quick meal. This dish is best served warm. If using as a side, it is a good accompaniment to lamb, venison or other red meats. We like to eat it as a main for meat free lunches or dinners though.
Feel free to use any rice or rice blend of your choice or substitute with other grains, quinoa or couscous. Follow the cooking instructions provided on the pack. I like to use a pre/par-cooked blend which just needs warming through.
I use either canned or dried brown lentils for this dish. If using canned, just drain and add at the end of the mushrooms’ cooking time to heat through. If using dried brown lentils, cook at the same time as the rice. I use the following method for my dried lentils. Half a cup of lentils, two teaspoons of my favourite spice mix, one teaspoon of mixed herbs, four cups of water. Cook for 15-20 minutes, then add 1-2 teaspoons of salt, cook for 5 minutes more until tender, then drain.
I use a seed mix that contains a blend of sunflower seeds, linseeds, pumpkin seeds & slivered almonds from Fresch.
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