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.
Course Dinner, Lunch, Main Course, Side Dish, Starter
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.