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Mushroom and Brown Lentil Rice

Prep Time 10 mins
Cook Time 30 mins
Servings 6

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely diced
  • 4 cloves garlic, minced
  • 500 grams mushrooms, thinly sliced
  • 1 tspn dried thyme or sage
  • sea salt and black pepper
  • 1 cup basmati rice
  • 2 cups vegetable or chicken stock
  • 450gm tin brown lentils
  • 1 tbsp unsalted butter optional
  • 1/2 cup fresh parsley, finely chopped

Instructions
 

  • Heat olive oil in a large saucepan or Dutch oven over medium heat. Add onion and saute until cooked and translucent, stirring frequently, about 8-10 minutes. Add garlic and saute for a further 2 minutes.
  • Stir in mushrooms and thyme or sage and cook, stirring occasionally, until mushrooms are tender and browned, about 5-6 minutes.
  • Stir in rice, lentils, salt and pepper and broth. Bring to a boil then cover and reduce to a very low heat and gently simmer until rice is cooked through, about 20 minutes. Stir in butter and allow to melt.
  • Remove from heat, stir in parsley and serve.