Brown Rice Risotto with Crispy Lentils

Crispy lentil are just a cherry on top!

Ingredients

Ingredients
Servings:
Brown Rice Risotto
g
Brown Rice
tbsp
Olive Oil
Shallots
finely sliced
Garlic Clove
minced
ml
White Wine
dry
ml
Veggie Stock
tbsp
Dijon Mustard
tbsp
Whole Grain Dijon Mustard
g
Mushrooms
Sprigs of Fresh Thyme
Salt & Pepper to taste
Crispy Lentils
g
Red Lentils
cooked
tbsp
Olive Oil
tsp
Sweet Smoked Paprika Powder
tsp
Garlic Powder
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
    Crispy Lentils
  1. Preheat the oven to 230 ºC and prepare a baking sheet with parchment paper.
  2. Drain the cooked lentils and spread it on a clean dish towel. Tap the lentil with towel to get as dry as possible.
  3. Transfer it to the baking sheet and toss the lentils with the olive oil, smoked paprika, garlic powder, salt and pepper. Spread the lentils and roast for 5-7 minutes, or until crispy. Set aside.
  4. Brown Rice Risotto
  5. Place a skillet over medium heat and add the oil. Once hot add chopped shallots to the pan and stir.
  6. Stir and sauté the shallots until soft, about 6-7 minutes, add sliced mushrooms and cook for another 3 minutes. Add the thyme and garlic, mix it all well and cook for another minute.
  7. Pour the wine into the pot and stir. Higher up the heat and simmer and let the alcohol cook off for a minute. Then, add the rice and stir well. Add the stock to the pot and stir one more time.
  8. Bring to simmer. Cover with a lid and cook until rice is tender and most of the liquid is absorbed, about 25-30 minutes.
  9. Once the rice is tender and there’s just enough liquid to cover it, add the Dijon mustard and grainy mustard and stir. Season with salt and pepper.

Preparing In The Kitchen
    Crispy Lentils
  1. Preheat the oven to 230 ºC and prepare a baking sheet with parchment paper.
  2. Drain the cooked lentils and spread it on a clean dish towel. Tap the lentil with towel to get as dry as possible.
  3. Transfer it to the baking sheet and toss the lentils with the olive oil, smoked paprika, garlic powder, salt and pepper. Spread the lentils and roast for 5-7 minutes, or until crispy. Set aside.
  4. Brown Rice Risotto
  5. Place a skillet over medium heat and add the oil. Once hot add chopped shallots to the pan and stir.
  6. Stir and sauté the shallots until soft, about 6-7 minutes, add sliced mushrooms and cook for another 3 minutes. Add the thyme and garlic, mix it all well and cook for another minute.
  7. Pour the wine into the pot and stir. Higher up the heat and simmer and let the alcohol cook off for a minute. Then, add the rice and stir well. Add the stock to the pot and stir one more time.
  8. Bring to simmer. Cover with a lid and cook until rice is tender and most of the liquid is absorbed, about 25-30 minutes.
  9. Once the rice is tender and there’s just enough liquid to cover it, add the Dijon mustard and grainy mustard and stir. Season with salt and pepper.

You May also love

White Pulled Chicken Chili

One-Pan Tomato Salmon with Salsiccia

Beef & Prune Stew

WE believe in

Real food
Real people
Real Life

Stay tuned! Bite by bite

Stay tuned!
Bite by bite

Sign up for our email-newsletter and stay updated.

2022. © The Bitery GmbH. All rights reserved.

Change your language on the web

Search

Grocery list

Login

Register

Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy.