VEGAN Wild Rice Pilaf with Lentils and Mushrooms
How to make VEGAN Wild Rice Pilaf with Lentils and Mushrooms
(Healthy Home Cooking is produced by ResslerMania)
(Healthy Home Cooking is produced by ResslerMania)
Transcript
00:00Hi and welcome to Healthy Home Cooking. Today we are making wild rice pilaf with lentils
00:06and mushrooms.
00:11Okay, the first step in making the pilaf is actually cooking the rice. All my grains are
00:25cooked in the Instant Pot. I was like the last one in my group to get an Instant Pot
00:30because I thought I could do everything on the stove, but I caved one day and I bought
00:34the Instant Pot and I haven't looked back. I make all my grains in here. I steam all
00:39my vegetables. I love this thing.
00:42So to do the pilaf, we are going to put two and a quarter cup of water into the pan. And
00:51then we are going to use one cup of brown rice and half a cup of wild rice. If you
01:03don't like wild rice or you don't have wild rice, just use another half cup of the brown
01:08rice. Place the lid on. Pressure cook. We are going to set it for 23 minutes. That's
01:2523 minutes on high. Walk away and do the next step.
01:32Next you are going to take one onion and put it in your food processor with the s-blade
01:39and about eight to ten cloves of garlic. Now you can mince the garlic and dice the onion
01:45by hand if you'd like, but I think the food processor is much easier and is definitely
01:51faster. Turn it on and pulse. And there we go.
02:16Now for the cooking part. I'm going to put the onions and the garlic into a pan. And
02:23this is the scariest part about cooking, at least it was for me, cooking without oil,
02:29the whole food plant based way. I was always used to cooking my onion in oil so it wouldn't
02:38stick, but honestly I wonder why I ever did it that way. And we'll turn that up to about
02:51seven to start. And then we're just going to leave the onion soften. Now as the onion cooks,
03:00the water is going to drain out of the onion and you're going to have liquid in the pan.
03:05If it's not soft by the time that liquid has evaporated, all you need to do is pour just a
03:11little bit more, a tablespoon or two of water from your kettle into the pan. That water does
03:17not need to be hot and it will just keep doing that until the onion and garlic is soft. And
03:25that should take, oh, maybe about seven, nine minutes. Okay, it's just starting to stick a
03:32little bit in this area of the pan. So as I said before, just put a little bit of water in
03:44and give it a stir and it will all release.
03:50And you can do that as many times as you need till the onion is soft.
03:56Now that the onion is soft, we're going to add three cups of water to the pan.
04:01One cup of vegetable broth,
04:11one tablespoon of tomato paste,
04:20two tablespoons of dried minced onion,
04:32one teaspoon of onion powder,
04:43two teaspoons of garlic powder,
04:55a quarter teaspoon of dried thyme leaves,
05:02two teaspoons of salt. If you are watching your salt, just omit the salt, not a big deal.
05:21Quarter teaspoon of ground black pepper,
05:28one bay leaf,
05:35maybe I can get, that was only part of one, so we got a little bay leaf to go in with that,
05:42and one cup of brown lentils.
05:51You're going to give that a stir, bring it to a boil,
05:54and then leave it cook until the lentils are done, which should be anywhere between 25 and 35
06:00minutes. So at 25 minutes, check it by tasting the lentil. If they're still crunchy, you need
06:06a little bit more time, so give it another five minutes and check again until they are soft.
06:11You don't want them to be mushy, just nice and soft.
06:17While that is cooking, then you're going to cook your mushrooms. So get a nonstick skillet,
06:25and add to that skillet, I'm going to turn that to maybe about seven or eight.
06:34You're going to add a pound of mushrooms,
06:39and I get the sliced mushrooms, that's one less thing I have to do, and they're the same price,
06:44so why not? And to that, I'm going to add two tablespoons of tamari. Tamari is your vegan soy
06:56sauce. You could also use coconut aminos. And we're just going to cook those until the mushrooms
07:07are completely done. The mushrooms are finished when just about all of the liquid has evaporated,
07:25as you can see. Now that the lentils are done, we're going to put the cooked mushrooms into
07:32the pan with the lentils. And also put the rice into the same pan.
07:55There we go, give it a good stir.
07:57And I guess it would have probably been easier to fish out the bay leaves before we added the rice,
08:07but say lovey, we'll eventually come across them. And there you have it, it's done. So let's plate
08:14it up. Oh boy, it looks wonderful. And I found the bay leaf. We will give it a whirl.
08:30Oh my goodness, it is so good. I didn't get a mushroom.
08:49Okay, well there you have it. A wonderful easy dish. You can either have it as a main course
08:56or a side. Thanks for joining me today in making wild rice pilaf with lentils and mushrooms.
09:04Be healthy and keep on cooking. Talking with my mouth full, my mother would not be proud. So that's it.
09:20Ah, there's the other bay leaf.