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Truffle, mushroom, rice and mountain lentil pilaf

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Truffle, mushroom, rice and mountain lentil pilaf

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?

This combination of mushroom, rice, lentil and truffle is really 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.

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 have started using the sumac powder a while back and I do drizzle a little on almost any dish. It’s has a lovely lemony, slightly tangy taste and it is mainly used in the Mediterranean and Middle Eastern cuisine.

I started to cook with the actual berries, a few years ago and I particularly like it mixed with rice.

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 tbsp of a good truffle paste which is available to buy in the supermarket. Truffle oil could also be used.

Let’s get started.

Truffle, mushroom, rice and mountain lentil pilaf

Truffle, mushroom, rice and mountain lentil pilaf

Enjoy this perfect combo of rice, mushrooms and truffle, an excellent side or main dish, vegetarian or combined with a nice piece of meat, ideal for a nice dinner or a big party.
5 from 3 votes
Print Pin Rate
Course: Dinner, Lunch, Main Course, Side Dish, Starter
Cuisine: European Cuisine, Mediterranean
Keyword: mushrooms, pilaf, pilau, pilau rice, rice, truffle, vegetarian dishes
Cook Time: 35 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 253kcal
Author: Ramona Sebastian

Equipment

  • chopping board
  • knife
  • spatula
  • pan

Ingredients

  • 150 g turtle lentils or mountain lentils organic
  • 550 ml vegetable stock or chicken
  • 2 medium onions
  • 1 medium leek chopped
  • 1 stalk celery
  • 1 tsp turmeric
  • 1 1/2 tsp sea salt or pink Himalayan
  • 1 pinch black pepper freshly ground
  • 1 pinch red chilli flakes optional
  • 1 tsp sumac powder optional
  • 6-7 medium chestnut mushrooms finely chopped
  • 1/2 medium truffle to grate or shave *
  • 2 tbsp olive oil
  • 1 small red chilli sliced

Instructions

  • 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.
  • Add the washed rice and lentils, stir and cook on low heat for about 10 min from boiling point on low heat and covered. Add a drizzle of stock every now and again if your rice absorbed it all or if you'd like the rice to be juicier.
  • 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.

Notes

 

Truffle, mushroom, rice and mountain lentil pilaf plate 

 
Did you make this recipe?
Please let me know how you liked it, what twist did you give to it, all in all how it turned out for you, why not leave a comment below and share a picture on Instagram with the hashtag #ramonascuisine. 😉

Nutrition

Calories: 253kcal | Carbohydrates: 35g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 1442mg | Potassium: 650mg | Fiber: 14g | Sugar: 7g | Vitamin A: 830IU | Vitamin C: 25mg | Calcium: 51mg | Iron: 4mg
Tried this recipe?Mention @ramonas.cuisine or tag #ramonascuisine!

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  • Lentil and roast vegetables saladLentil and roast vegetables salad
  • Green lentil and feta cheese saladGreen lentil and feta cheese salad
  • Red lentil dhal with coconut milk and quail eggsRed lentil dhal with coconut milk and quail eggs
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6 Comments

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Reader Interactions

Comments

  1. Brian Jones says

    May 1, 2018 at 2:28 AM

    5 stars

    What a fantastic sounding recipe, I love lentils oo… Particularly Puy Lentils, I must try this.

    On a slightly different note, Indians love using lentils in dessrets, I’m not much of a dessert eater or cooker to be honest but Moong Dal Halwa is a name that seems to ring a bell. Anyway certainly a good place to look for inspiration on lentil desserts 🙂

    Reply
    • Ramona says

      May 7, 2018 at 6:53 AM

      Thank you Brian,
      I like puy lentils a lot – lentils in general are so versatile – we make a rice pudding with green lentils or mung beans too with coconut – kids absolutely adore it and so do we. I do prefer sweets made of healthier and nutritious ingredients – way more than desserts that are just a bucket full of sugar in a small slice 😉

      Reply
  2. Amanda says

    May 2, 2018 at 12:07 PM

    5 stars

    YUM this sounds so decadent with the truffle! I would love to add vegetables to this pilaf to make a wholesome vegetarian meal 🙂

    Reply
    • Ramona says

      May 7, 2018 at 6:41 AM

      Thank you Amanda, I am really happy that you like the recipe – it really is my favourite ever combo- I lovee truffle so much- too good! Yumm xx

      Reply
  3. Arjhon says

    May 2, 2018 at 11:31 PM

    5 stars

    This one looks so delicious, healthy and easy to prep. We love mushrooms, this is perfect for our side dish this weekend. Can’t wait to try this.

    Reply
    • Ramona says

      May 7, 2018 at 6:49 AM

      Hi Arjhon,
      Same here – muchrooms are never absent from our fridge – always bring such a flavourful addition to any dish.
      Thank you so much for stopping by.

      Reply

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Ramona

I am Ramona and yes, I ♥ cooking!!

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