Lentil and Mushroom Brown Rice

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 for this. 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!

Spinach Lentil and Mushroom Brown Rice

Serves 6

1 large yellow onion, diced

1 cup green lentils, dry

2 cup short grain brown rice, dry

10 oz baby bella mushrooms, sliced

6 cups low sodium vegetable broth (Pacific brand has no oil) or water

1 bag baby spinach

1 tbsp Vegetarian Better than Bouillon Chicken flavor

1 tsp cumin

1 tsp minced garlic

1/2 tsp salt and pepper

1. Put everything in a rice cooker or pressure cooker. I pressed the brown rice setting and it took a little over an hour.
2. Once it’s done, stir in fresh spinach and it will wilt really quickly and combine.

Original Recipe