A Nutritious and Delicious Turkish Dish
Hello, food lovers! Today I’m going to teach you how to make rice pilaf with mushrooms and lentils, a nutritious and delicious Turkish dish that is perfect for a quick and easy meal. Rice pilaf with mushrooms and lentils is a vegan and gluten-free dish that is high in protein, fiber, and iron. It is also simple to make and requires only a few ingredients. Let’s learn more about this dish and how to make it at home!
History of Rice Pilaf with Mushrooms and Lentils
Rice pilaf with mushrooms and lentils is a variation of pilaf, a rice dish that is cooked in stock or broth, adding spices, and other ingredients such as vegetables or meat. Pilaf originated in Central Asia, especially among the Turkic peoples, and spread to the Middle East, Balkans, South Asia, and other regions through trade and migration. There are many national and regional variations of pilaf, with different ingredients, shapes, sizes, and cooking methods.
Rice pilaf with mushrooms and lentils is a Turkish version of pilaf that uses rice and green lentils instead of meat. It is also known as pirinç pilavlı mantarlı mercimek tarifi in Turkish. Rice pilaf with mushrooms and lentils is a popular dish among vegetarians and vegans, as it provides a good source of plant-based protein and complex carbohydrates. Rice pilaf with mushrooms and lentils is also a budget-friendly dish, as rice and lentils are cheap and widely available ingredients. Rice pilaf with mushrooms and lentils can be served as a main course or a side dish, with various sauces or salads on the side.
Ingredients
- For the rice pilaf:
- 2 cups of rice
- 1 tablespoon of butter
- 5 tablespoons of olive oil
- 3 cups of boiling water
- Salt to taste
- For the mushroom and lentil stew:
- 4 large mushrooms, chopped
- 1 cup of green lentils
- 1/2 onion, chopped
- 5 cloves of garlic, minced
- 1 tablespoon of curry powder
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 3 roasted red peppers (canned or homemade), chopped
- 1/3 bunch of parsley, chopped
- For the salad:
- 3 roasted red peppers (canned or homemade), chopped
- 1/3 bunch of parsley, chopped
- 1 clove of garlic, minced
- 3 tablespoons of olive oil
- 1 tablespoon of vinegar
- Salt and pepper to taste
Instructions
- To make the rice pilaf, wash the rice under cold water and drain well. Transfer it to a large pot and add butter, olive oil, salt, and boiling water. Stir well and bring to a boil. Then lower the heat and simmer, covered, until the water is absorbed and the rice is tender, for about 15 to 20 minutes. Fluff with a fork and set aside.
- To make the mushroom and lentil stew, cook the green lentils in another pot with water until soft. Drain and set aside.
- In a large skillet, heat some oil over medium-high heat. Add the onion and mushroom and cook, stirring occasionally, until they are soft and golden brown, for about 15 to 20 minutes. Add the garlic, curry powder, salt, pepper, roasted red peppers, and parsley and mix well.
- To make the salad, toss together the roasted red peppers, parsley, garlic, olive oil, vinegar, salt, and pepper in a large bowl.
- To serve, spoon the rice pilaf onto a large platter or individual plates. Make a well in the center of the rice pilaf and fill it with the mushroom and lentil stew. Arrange the salad around the rice pilaf or serve it on the side.
- Enjoy your rice pilaf with mushrooms and lentils hot or cold with some yogurt or tomato sauce on the side.
I hope you liked this recipe for rice pilaf with mushrooms and lentils. It is one of my favorite Turkish dishes and I’m sure you will love it too. If you try it, let me know how it turned out in the comments below. And don’t forget to follow my blog for more delicious recipes from around the world. See you next time!