This combination of mushroom, rice, lentil, and truffle is delicious and this dish could be a side dish to a nice grilled meat or eaten as it is with some pickled beets or any pickles if you like pickles as much as I do.
Oh, lentils.....I'm such a lentil lover that I could soon start making sweets with it. It's an idea! I probably will, lentils are lovely and so good for us so, why not?
We did have this rice a couple of days back with a nice beef steak but did try it with this spicy yummy coconut chicken and lamb in the past and it is very nice indeed. It is also gluten-free and vegetarian or could be even vegan if you desire.
I started using the sumac powder a while back and I do drizzle a little on almost any dish. It has a lovely lemony, slightly tangy taste and it is mainly used in Mediterranean and Middle Eastern cuisine.
- rice - any long grain nonglutinous (non-sticky) rice
- turtle lentils - mountain lentils - use organic if you can
- vegetable stock ( 18.5 fl oz) beef or chicken stock is also very good
- onions - use red, shallots for extra flavor
- sea salt - but you can also use Celtic or pink Himalayan
- black pepper freshly ground
- red chilli flakes - this is optional
- sumac powder optional
- chestnut mushrooms or cremini mushrooms
- olive oil
- red chili sliced ( optional)
How to serve this vegetarian lentil pilaf
This recipe serves 4 as a main and 6 as a side dish. Since truffles are seasonal and not so easy to procure, this can be replaced with 1 tablespoon of a good truffle paste which is available to buy in the supermarket. Truffle oil could also be used.
Sumac is a type of flowering plant that belongs to the Rhus genus. Among the sumac species one that is commonly utilized in cooking is Rhus coriaria. The berries of this plant are. Finely ground to create a reddish purple spice called sumac spice.
Sumac adds a citrusy flavor to dishes bringing a tart touch. It is extensively used in Eastern and Mediterranean cuisines, where it is sprinkled over salads, kebabs, rice dishes, and more. Not only does sumac impart a taste but it also enhances the visual appeal of dishes, with its vibrant color.
In addition to its applications, sumac has been traditionally used in medicine due to its properties. While sumac spice can be consumed safely not all types of sumac are suitable, for consumption so it's crucial to ensure you obtain sumac from trusted sources if you intend on using it in your cooking.
Other side dishes you may like
Let's get started.
Truffle, mushroom, rice and mountain lentil pilaf
- chopping board
- 200 g rice ( approx 1 cup) any long grain non glutinous (non sticky) rice
- 150 g turtle lentils (¾ cup) or mountain lentils organic
- 550 ml vegetable stock ( 18.5 fl oz) beef or chicken stock is also very good
- 2 medium onions
- 1 medium leek chopped
- 1 stalk celery
- 1 teaspoon turmeric
- 1 teaspoon sea salt or pink Himalayan
- 1 pinch black pepper freshly ground
- 1 pinch red chilli flakes optional
- 1 teaspoon sumac powder optional
- 6-7 medium chestnut mushrooms cremini mushrooms finely chopped
- ½ medium truffle to grate or shave *
- 2 tablespoon olive oil
- 1 small red chilli sliced
- In a deeper pan (ideally nonstick) put olive oil and chopped onion. Cook for 2 minutes. Add the finely chopped mushrooms, the shredded leek and the diced celery stalks, salt, pepper and the turmeric powder. Add some water or stock (approx 400ml) cover and cook until the water begins to simmer.
- Combine the washed rice and lentils in the pot. Stir well and let them simmer on low heat for approximately 10 minutes after reaching the boiling point, keeping the pot covered. Occasionally add a splash of stock if the rice has absorbed all the liquid or if you prefer this dish to be more moist in consistency.
- Dish out your rice, sprinkle some fresh herbs along with some sumac and even some red chilli if you fancy.
- Serve hot or cold by itself or as a side dish to any meat.