Mushrooms on mixed rice and red lentils

In my last post I already mentioned that I love mushrooms very much and that's why my husband started to grow them himself, because with your own mushroom farm you don't only have fresh mushrooms in autumn.

The mushrooms are full of folic acid, which we need for healthy nerves, a good memory, good sleep and a great mood. Another B vitamin, niacin, is included. We need it for the metabolism of carbohydrates, fats and proteins.

Today, brown mushrooms and king oyster mushrooms were ready for harvest again and I thought about what tasty recipe I could prepare today. After there was still a lot of vegetables stored in my fridge and leftovers of red lentils in my pantry, I have now conjured up this delicious recipe. I hope you enjoy it!

For 2 servings you need the following ingredients:

• 75 g parsley root
• 50 g celery root
• 150 grams of carrots
• 1 onion
• 1 leek (5 cm)
• 375 ml vegetable broth

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• 50 g jasmine rice mix (with quinoa & mung beans)
• 40 grams of red lentils
• ½ bunch parsley
• ½ lemon, juice and zest

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• 1 piece of pak choi
• 3 cloves of garlic
• 1 tbsp sesame oil

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• salt
• pepper

I also have a lemon plant in my conservatory that has had and is still having a lot of fruit this year.

Preparation

1. Wash rice and cook in salted water until soft.
2. Wash the lentils as well and cook them in salted water for about 7 minutes.
3. Cut the parsley root, celery root and onion into small cubes.
4. Cut carrots into slices, leek into fine strips.
5. Cut the pak choi into leaves, wash and dry on a cloth.
6. Finely chop the garlic.
7. Clean the mushrooms and cut into slices or strips that are not too thin.

Fry the onion, carrots, parsley root and celeriac in 2 tablespoons of rapeseed oil until translucent.

Pour half the broth over the vegetables, add the leek and let it reduce. Add the remaining broth and cook until the vegetables are soft.

Meanwhile, brown the mushrooms in 2 tbsp oil on high.

Fry the pak choi in sesame oil until the core is translucent and the leaves are lightly brown. Add the garlic two minutes before the end.

Mix the rice and vegetables, season with lemon juice, lemon zest, salt and pepper.

Arrange the rice with the pak choi and mushrooms on a plate and serve sprinkled with parsley.