Lentil + Mushroom Rice Recipe everyone will LOVE ❤️

By Yeung Man Cooking · 60 min

Ingredients

Instructions

1. Preheat the oven to 375°F. Roughly chop the oyster mushroom mix, put it in a large bowl, add a pinch of salt, pepper to taste and 1 tbsp avocado oil, and toss. Spread on a parchment-lined baking tray and bake for 25-30 minutes.
2. Rinse and drain the brown lentils and the basmati rice, then set them aside. Dice the red onion, finely chop the garlic and dice the Roma tomato.
3. Heat a sauté pan over medium heat. Add 1 tbsp avocado oil, then the cumin and fennel seeds, and fry for about 30 seconds. Add the red onion and sauté for 3-4 minutes, then the garlic for a couple of minutes, then the tomato and 1 tsp salt. Cook for a few minutes, stirring.
4. Add the lentils, rice and veggie stock to the pan and stir. Turn the heat to medium-high and make sure all the rice is submerged. When the liquid bubbles, reduce the heat to medium-low, cover and cook for 15 minutes.
5. Turn off the heat and let the rice steam, covered, for another 10 minutes.
6. Carefully fold the roasted mushrooms into the rice. Plate and garnish with fresh curly parsley and lemon wedges.

Summarized from Yeung Man Cooking's video. Watch it for the details.

More recipes with

GarlicOnionTomatoLemonRiceMushroomRed onionLentil