Forbidden Rice With Beluga Lentils and Mushrooms

Easy Food Recipes and Cooking - Forbidden Rice With Beluga Lentils and Mushrooms

Serves 5 to 6
1 cup black (Forbidden) rice (may substitute brown rice)
1 cup beluga (small black) lentils
3 cups water
1⁄2 tsp salt, divided
1 T grapeseed or canola oil
1⁄2 cup shallots or red onion, very finely minced

1⁄2 lb domestic or cremini mushrooms, wiped clean, stemmed if necessary, finely minced (can use a food processor)

1⁄2 tsp garlic, minced or crushed
1 T fresh lemon juice
Ground black pepper as desired
Lemon wedges or extra lemon juice for sprinkling on top (optional)
White truffle oil (optional)

Forbidden Rice With Beluga Lentils and Mushrooms

1. Combine the rice, lentils, water, and 1⁄4 tsp of salt in a medium saucepan. Bring to a boil, lower the heat to a simmer, cover, and cook undisturbed (with a heat diffuser underneath, if you have one) for 40 minutes. If the rice isn’t tender enough at this point, pour in up to 1⁄4 cup of additional water and cook it a little longer. (The lentils will remain somewhat al dente.) When it’s done to your liking, turn off the heat and fluff with a fork to let steam escape.

2. Meanwhile, heat a large 10- to 12-inch skillet over medium heat for about a minute, then add the oil and swirl to coat the pan. Toss in the shallots or onion and cook, stirring, for 5 minutes. Stir in the mushrooms and garlic with 1⁄4 tsp of salt, and cook for 5 minutes, stirring often. Add the lemon juice and continue to cook for just a few minutes longer, or until the liquid evaporates and the mushrooms are nicely dried out and beginning to brown, sticking slightly to the pan. Mix from the bottom of the pan, scraping up and including whatever may be stuck there (always the most flavorful part) and turn off the heat.

3. Transfer the cooked rice and lentils to the mushroom mixture, stirring and fluffing it with a fork. Add more salt, if necessary, and add black pepper to taste.

4. Serve hot or warm, with lemon wedges tucked in, if desired. You also may want to pass around some white truffle oil to drip delicately on top. This will keep for several days in a tightly covered container in the refrigerator. It reheats well, covered, in a 250˚F oven or toaster oven or in a microwave.