BLACK LENTILS & RICE TOPPED WITH CAULIFLOWER
This is a perfect vegetarian dish to serve at your next dinner party. It’s hearty, striking in its appearance, and simply delicious. Two of the main ingredients in this recipe—black lentils and cauliflower—make this a Kidney-inspired dish.
This is a perfect vegetarian dish to serve at your next dinner party. It’s hearty, striking in its appearance, and simply delicious. Two of the main ingredients in this recipe—black lentils and cauliflower—make this a Kidney-inspired dish.
[cooked-sharing]
3 Tablespoons of butter
1 cup of black lentils, rinsed and picked over
1 Tablespoon of mushroom powder
1-1/2 cups of brown rice, rinsed
4 Tablespoons of olive oil
2 shallots, chopped (about 1/2 cup)
1/4 teaspoon of salt
Crowns from 1/2 head cauliflower, sliced thinly
1First, make the black lentils:
2Melt 1Tablespoon butter in a medium-sized pot.
3Add the lentils and let sauté for 1minute.
4Add 4 cups of boiling water and mushroom powder.
5Simmer with the lid tilted until the water is absorbed and the lentils are tender, about 40 minutes.
In a separate pot, make the rice:
6Melt the remaining 2 Tablespoons butter in the pot over medium heat.
7Add the rice and 3 cups of water. Bring to a boil and reduce the heat to low.
8Simmer with the lid tilted until the water is absorbed and the rice is tender, about 25 minutes.
Now, make the cauliflower crumble:
9Warm the olive oil in a sauté pan over medium heat.
10Add the shallots and season with salt. Sauté for 5 minutes.
11Add the thinly sliced cauliflower crowns.
12Sauté for 20-25 minutes more, mixing every few minutes until browned.
13To serve, place the rice on the platter. Then add the black lentils, leaving a border of rice visible on the plate. Top with the browned cauliflower crumbles. Serve warm.
Ingredients
3 Tablespoons of butter
1 cup of black lentils, rinsed and picked over
1 Tablespoon of mushroom powder
1-1/2 cups of brown rice, rinsed
4 Tablespoons of olive oil
2 shallots, chopped (about 1/2 cup)
1/4 teaspoon of salt
Crowns from 1/2 head cauliflower, sliced thinly
Directions
1First, make the black lentils:
2Melt 1Tablespoon butter in a medium-sized pot.
3Add the lentils and let sauté for 1minute.
4Add 4 cups of boiling water and mushroom powder.
5Simmer with the lid tilted until the water is absorbed and the lentils are tender, about 40 minutes.
In a separate pot, make the rice:
6Melt the remaining 2 Tablespoons butter in the pot over medium heat.
7Add the rice and 3 cups of water. Bring to a boil and reduce the heat to low.
8Simmer with the lid tilted until the water is absorbed and the rice is tender, about 25 minutes.
Now, make the cauliflower crumble:
9Warm the olive oil in a sauté pan over medium heat.
10Add the shallots and season with salt. Sauté for 5 minutes.
11Add the thinly sliced cauliflower crowns.
12Sauté for 20-25 minutes more, mixing every few minutes until browned.
13To serve, place the rice on the platter. Then add the black lentils, leaving a border of rice visible on the plate. Top with the browned cauliflower crumbles. Serve warm.
BLACK LENTILS & RICE TOPPED WITH CAULIFLOWER
