Brown Lentil and Mushroom Rice
Ingredients
The base
-
1
cup
uncooked basmati rice
The sauté
-
2
tbsp
avocado oil
-
1
pint
white mushrooms, sliced
-
1
large
onion, sliced
-
½
tsp
salt
-
½
tsp
ground black pepper
-
¼
cup
dry white wine
-
1
tbsp
chopped fresh rosemary leaves
The lentils
-
2
cups
cooked brown lentils
The garnish
Instructions
- Cook the rice according to the package instructions.
- When the rice is almost done, heat the avocado oil in a sauté pan over medium-high heat.
- Add the onions, mushrooms, salt, and pepper, cooking until soft and golden brown, about 8 to 10 minutes.
- Deglaze the pan with white wine or water, then add the rosemary and cook until the liquid evaporates.
- Add the cooked rice and brown lentils to the pan, stirring until well combined and heated through.
- Remove from heat, stir in the chopped parsley, and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
404
Total fat
8g
Total carbohydrates
64g
Total protein
16g
Sodium
307mg
Cholesterol
19mg
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