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
- chopping board
- 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
- 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.