Mushroom rice

Ingredients 9
Servings 4


  • 1
    onion, finely chopped
  • 30
    olive oil
  • 5
  • 4
    fresh black mushrooms
  • salt and milled black pepper
  • 85
    wild rice
  • 85
    brown lentils, presoaked
  • 170
    basmati rice
  • 250
    vegetable or chicken stock


Sauté onion in olive oil with mustard. Add finely chopped black mushrooms (or 6-8 button mushrooms) and cook until tender. Add salt and milled black pepper to taste. Cook wild rice in 375 ml (1 1/2 cups) boiling water, covered, for 20 to 25 minutes. Add presoaked brown lentils and a further 250 ml (1 cup) boiling water. Boil for 10 minutes. Finally, add basmati rice and chicken or vegetable stock and bring to boil. Turn down temperature and simmer until liquid has been absorbed and rice is tender, 10 to 15 minutes. You may need to add more liquid (125-250 ml (1/2-1 cup)), depending on heat at which you cook it. The grains can be cooked separately. Wild rice takes about 40 minutes, lentils about 20 minutes and basmati rice, 10 to 15 minutes. Toss with sautéed onions and mushrooms. Taste and add extra seasoning.


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