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Home » Main Course

Truffle, Mushroom, Rice And Mountain Lentil Pilaf

Modified: Dec 25, 2023 · Published: Apr 24, 2017 · by Ramona

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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.

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?

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.

Jump to:
  • Ingredients
  • How to serve this vegetarian lentil pilaf
  • FAQs
  • Other side dishes you may like
  • Truffle, mushroom, rice and mountain lentil pilaf

Ingredients

  • 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
  • leek
  • celery
  • turmeric
  • 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
  • truffle 
  • 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.

FAQs

What is sumac?

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.

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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 12 votes
Print Pin Rate
Course: Dinner, Lunch, Main Course, Side Dish, Starter
Cuisine: European Cuisine, Mediterranean
Diet: Gluten Free, Vegan
Cook Time: 35 minutes minutes
Total Time: 35 minutes minutes
Servings: 4 servings
Calories: 416kcal
Author: Ramona Sebastian

Equipment

  • chopping board
  • knife
  • spatula
  • pan

Ingredients

  • 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
Metric - US Imperial

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.
  • 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.

Notes

 
Did you make this recipe?
Please let me know how you liked it, what twist you gave 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: 416kcal | Carbohydrates: 72g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1151mg | Potassium: 388mg | Fiber: 10g | Sugar: 6g | Vitamin A: 824IU | Vitamin C: 25mg | Calcium: 75mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @ramonas.cuisine or tag #ramonascuisine!

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Reader Interactions

Comments

  1. Aarti says

    February 16, 2024 at 6:14 pm

    I believe the rice quantity is missing in the recipe, please can you provide.

    Reply
  2. Amanda Marie says

    February 21, 2021 at 9:17 am

    5 stars
    This is so good. I love anything with mushrooms and this is a great addition to my meal plan!

    Reply
  3. Chef Dennis says

    February 20, 2021 at 5:03 am

    5 stars
    This is making me drool!

    Reply
  4. Addison says

    February 19, 2021 at 9:07 pm

    5 stars
    This is such a great side dish! So yummy!

    Reply
  5. Linda says

    February 19, 2021 at 1:46 am

    5 stars
    You got me at truffle mushrooms! But, I love the ingredients you put here. It's like a party in my mouth!

    Reply
    • Ramona says

      February 19, 2021 at 10:34 am

      Indeed! Thank you so much Linda!

      Reply
  6. Audrey says

    February 18, 2021 at 9:00 pm

    5 stars
    This is so good! Yum

    Reply
    • Ramona says

      February 19, 2021 at 10:52 am

      I am so glad you have enjoyed it too dear Audrey.

      Reply
  7. Arjhon says

    May 02, 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 07, 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
  8. Amanda says

    May 02, 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 07, 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
  9. Brian Jones says

    May 01, 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 07, 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
5 from 12 votes (4 ratings without comment)

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