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Wild Rice & Lentil Pilaf with Roasted Mushrooms & Leeks

Prep Time: 25 Minutes

Total Time: 1 Hour 15 Minutes

Servings: 20 portions (1 hotel pan)

Simply prepared in a hotel pan, this pilaf combines lentils, wild rice, roasted mushrooms, leeks, and herbs.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 2 cups (500 mL) mixed mushrooms (cremini, shiitake, oyster), sliced
  • 1 cup (250 mL) leek, thinly sliced
  • ¼ cup (60 mL) olive oil, divided
  • 1 tsp (5 mL) fresh thyme
  • 2 tsp (10 mL) salt
  • ½ tsp (2 mL) black pepper
  • 3 Tbsp (45 mL) garlic, minced
  • 1 cup (250 mL) whole red lentils, rinsed
  • 2 cups (500 mL) wild rice, rinsed
  • 6 cups (1.5 L) vegetable or mushroom stock
  • ½ cup (125 mL) toasted walnuts or sunflower seeds, for garnish (optional)
  • ¼ cup (60 mL) chopped chives or tarragon

Directions

  1. Toss sliced mushrooms and leeks with 2 Tbsp (30 mL) oil, thyme, salt, and pepper.
  2. Roast at 375°F (190°C) in a combi oven for 20 minutes, stirring once.
  3. In a hotel pan, heat remaining oil in the combi oven, or a stovetop braiser.
  4. Add garlic, lentils, and rice, toasting for 2 minutes.
  5. Pour in stock, cover, and cook in the combi oven at 350°F (175°C) for 40 minutes.
  6. Fold in roasted mushrooms and leeks, adjusting seasoning as needed. Optionally garnish with toasted walnuts and chives or tarragon before serving.

Nutritional Information

  • Serving Size: ½ cup (125 mL)
  • Per serving:
  • Calories 110
  • Total Fat 0.5 g
  • Saturated Fat 0 g
  • Cholesterol 0 mg
  • Carbohydrates 22 g
  • Dietary Fibre 2 g
  • Sugar 2 g
  • Protein 6 g
  • Sodium 460 mg
  • Potassium 175 mg
  • Folate 40 mcg

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