Name: Rice with lentils, mushrooms and beans
Prep time: 2 min
Cook time: 13 min
Total time: 15 min
Ingredients: 1 Tbsp olive oil; 4 spring onion; 2 cloves of garlic; 100 g mushrooms; 1 Tbsp rice or apple wine vinegar; 1 Tbsp Kikkoman soya sauce (gluten-free if needed); 1 tin brown or green lentils (drained); 1 large handful of green beans; 1 cup leftover cooked brown rice; 1 Tbsp chopped coriander or parsley leaves; 1 tsp of toasted sesame oil

Rice with lentils, mushrooms and beans

Leftover rice is perfect for making quick and easy dishes. This rice with lentils, mushrooms and beans is ready in just 15 minutes, and it’s healthy, vegan and gluten-free too. It’s ideal for a lazy or busy lunch, served with a crispy salad or relish on the side.

Print Recipe

Prep Time 2

Cook Time 13

Resting Time 4

Total Time 15

Servings: 2 people

Cuisine: Fusion

Calories: 1234

Ingredients Method

Ingredients

1 Tbsp olive oil
4 spring onion
2 cloves of garlic
100 g mushrooms
1 Tbsp rice or apple wine vinegar
1 Tbsp Kikkoman soya sauce gluten-free if needed
1 tin brown or green lentils drained
1 large handful of green beans
1 cup leftover cooked brown rice
1 Tbsp chopped coriander or parsley leaves
1 tsp of toasted sesame oil

Method

Finely chop the spring onion and garlic. Chop the mushrooms and beans too.
Heat the oil in frying pan and gently sauté the garlic, mushroom and spring onion under a lid for about 5 minutes.
Add the vinegar and soy sauce and let it sizzle for a minute, then add a drop of water and the beans. Put the lid back on and cook for 3 minutes over medium heat or until the beans are tender.
Stir in the lentils and the rice, then warm through for a couple of minutes over low heat.
Season to taste and stir in the chopped herbs and sesame oil.
Serve warm.

Rice with lentils, mushrooms and beans

Ingredients

Method

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