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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 minutes
Cook Time 13 minutes
Resting Time 4 hours
Total Time 15 minutes
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
 

  1. Finely chop the spring onion and garlic. Chop the mushrooms and beans too.
  2. Heat the oil in frying pan and gently sauté the garlic, mushroom and spring onion under a lid for about 5 minutes.
  3. 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.
  4. Stir in the lentils and the rice, then warm through for a couple of minutes over low heat.
  5. Season to taste and stir in the chopped herbs and sesame oil.
  6. Serve warm.