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.

Yields1 Serving
 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
1

First, make the black lentils:

2

Melt 1Tablespoon butter in a medium-sized pot.

3

Add the lentils and let sauté for 1minute.

4

Add 4 cups of boiling water and mushroom powder.

5

Simmer with the lid tilted until the water is absorbed and the lentils are tender, about 40 minutes.

In a separate pot, make the rice:
6

Melt the remaining 2 Tablespoons butter in the pot over medium heat.

7

Add the rice and 3 cups of water. Bring to a boil and reduce the heat to low.

8

Simmer with the lid tilted until the water is absorbed and the rice is tender, about 25 minutes.

Now, make the cauliflower crumble:
9

Warm the olive oil in a sauté pan over medium heat.

10

Add the shallots and season with salt. Sauté for 5 minutes.

11

Add the thinly sliced cauliflower crowns.

12

Sauté for 20-25 minutes more, mixing every few minutes until browned.

13

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.

CategoryCooking Method,

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

1

First, make the black lentils:

2

Melt 1Tablespoon butter in a medium-sized pot.

3

Add the lentils and let sauté for 1minute.

4

Add 4 cups of boiling water and mushroom powder.

5

Simmer with the lid tilted until the water is absorbed and the lentils are tender, about 40 minutes.

In a separate pot, make the rice:
6

Melt the remaining 2 Tablespoons butter in the pot over medium heat.

7

Add the rice and 3 cups of water. Bring to a boil and reduce the heat to low.

8

Simmer with the lid tilted until the water is absorbed and the rice is tender, about 25 minutes.

Now, make the cauliflower crumble:
9

Warm the olive oil in a sauté pan over medium heat.

10

Add the shallots and season with salt. Sauté for 5 minutes.

11

Add the thinly sliced cauliflower crowns.

12

Sauté for 20-25 minutes more, mixing every few minutes until browned.

13

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.

BLACK LENTILS & RICE TOPPED WITH CAULIFLOWER

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.