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]
First, make the black lentils:
Melt 1Tablespoon butter in a medium-sized pot.
Add the lentils and let sauté for 1minute.
Add 4 cups of boiling water and mushroom powder.
Simmer with the lid tilted until the water is absorbed and the lentils are tender, about 40 minutes.
Melt the remaining 2 Tablespoons butter in the pot over medium heat.
Add the rice and 3 cups of water. Bring to a boil and reduce the heat to low.
Simmer with the lid tilted until the water is absorbed and the rice is tender, about 25 minutes.
Warm the olive oil in a sauté pan over medium heat.
Add the shallots and season with salt. Sauté for 5 minutes.
Add the thinly sliced cauliflower crowns.
Sauté for 20-25 minutes more, mixing every few minutes until browned.
To 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
Directions
First, make the black lentils:
Melt 1Tablespoon butter in a medium-sized pot.
Add the lentils and let sauté for 1minute.
Add 4 cups of boiling water and mushroom powder.
Simmer with the lid tilted until the water is absorbed and the lentils are tender, about 40 minutes.
Melt the remaining 2 Tablespoons butter in the pot over medium heat.
Add the rice and 3 cups of water. Bring to a boil and reduce the heat to low.
Simmer with the lid tilted until the water is absorbed and the rice is tender, about 25 minutes.
Warm the olive oil in a sauté pan over medium heat.
Add the shallots and season with salt. Sauté for 5 minutes.
Add the thinly sliced cauliflower crowns.
Sauté for 20-25 minutes more, mixing every few minutes until browned.
To 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.
