My friend Angie makes this delicious lentils and brown rice dish and I’ve always wanted to learn how to make it. Turn out, it’s really simple and you just throw everything into the pressure cooker or rice cooker and it’s done! It’s really savory, filling, and comforting yet healthy. I used short grain brown rice, but ran out so it had some brown basmati mixed in. Short grain is better because it’s more consistent with the size of the lentils. I added a few things to the recipe she sent, and took out the 3 tbsp of EVOO, but you can add it back in if you’re eating oil. I also reversed the amount of lentils with rice, I wanted more rice. I added baby bella mushrooms and a tbsp of Vegetarian Better than Bouillon Chicken flavor to incorporate a savory flavor since veggie broth doesn’t have much taste. This will be one of our new regulars- simple and yummy and the leftovers are even better! I sauteed some asparagus on the side with a few tbsps of veggie broth, garlic, and salt/pepper.
Lentil and Mushroom Brown Rice
1 large yellow onion, diced
1/2 cup green lentils, dry
1 cup short grain brown rice, dry
5 oz baby bella mushrooms, sliced
3 cups low sodium vegetable broth (Pacific brand has no oil)
1 tbsp Vegetarian Better than Bouillon Chicken flavor
1 tsp cumin
1/2 tsp salt and pepper
- Put everything in a rice cooker or pressure cooker. I pressed the brown rice setting and it took a little over an hour.