Savory Lentil and Mushroom Pilaf

Name: Savory Lentil and Mushroom Pilaf
Cook time: 30 min
Yield: 4 servings
Ingredients: 20 ml olive oil divided; 250 g cremini mushrooms sliced; 2 g fine salt divided; 10 ml olive oil divided; 150 g yellow onion small dice; 3 cloves garlic cloves minced; 2 g ground cumin; 2 g ground coriander; 1 g black pepper freshly ground; 150 g brown or green lentils rinsed and picked over; 180 g long-grain rice rinsed; 720 ml vegetable broth warmed if possible; 180 ml water reserved for simmering; 4 g fine salt divided; 10 g fresh parsley chopped; 15 ml lemon juice freshly squeezed; 60 ml water reserved for simmering

This side dish combines browned mushrooms, aromatic onion and garlic, and lentils with rice for a cohesive pilaf. The lentils provide the featured plant protein, while cumin, coriander, and lemon keep the flavor clear and balanced.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

20 ml olive oil divided
250 g cremini mushrooms sliced
2 g fine salt divided
10 ml olive oil divided
150 g yellow onion small dice
3 cloves garlic cloves minced
2 g ground cumin
2 g ground coriander
1 g black pepper freshly ground
150 g brown or green lentils rinsed and picked over
180 g long-grain rice rinsed
720 ml vegetable broth warmed if possible
180 ml water reserved for simmering
4 g fine salt divided
10 g fresh parsley chopped
15 ml lemon juice freshly squeezed
60 ml water reserved for simmering

Instructions

Heat 20 ml of the olive oil in the skillet over medium-high heat. Add the mushrooms and 2 g of the salt, then cook, stirring occasionally, until the mushrooms release their liquid and turn browned at the edges, 7 to 9 minutes. Mushrooms are browned and most surface moisture has cooked off.
Add the remaining 10 ml olive oil, the onion, and the garlic to the skillet. Cook over medium heat until the onion is translucent and softened, about 4 minutes. Stir in the cumin, coriander, and black pepper for 30 seconds. Onion is soft and the spices smell fragrant.
Add the lentils, rice, vegetable broth, and 180 ml of the water to the skillet, then add the remaining 4 g salt. Bring to a boil, then reduce to a low simmer, cover, and cook until the lentils are tender and the rice is cooked through, 22 to 25 minutes. If the pan looks dry before the grains are done, add the remaining 60 ml water in small splashes as needed. Rice is tender, lentils are cooked through, and most liquid is absorbed.
Remove from the heat and let stand covered for 5 minutes. Fluff gently with a fork, then fold in the parsley, lemon juice, and the remaining 60 ml water only if the pilaf needs a looser texture. Pilaf is fluffy, evenly seasoned, and lightly brightened with herbs and lemon.