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 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.

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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.

Cook Time 35 minutes

Total Time 35 minutes

Servings 4 people

Ingredients

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

Instructions

1. 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.
2. 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.
3. Dish out your rice, sprinkle some fresh herbs along with some sumac and even some red chilli if you fancy.
4. Serve hot or cold by itself or as a side dish to any meat.

Recipe Notes

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.

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. 😉