TLC Cooking "Emeril's Lentil and Rice Pilaf With Mushrooms"

Emeril's Lentil and Rice Pilaf With Mushrooms

YIELD 4 servings

INGREDIENTS

3 tablespoons	olive oil
3/4 cup	small diced onion
8 ounces	sliced button mushrooms
2 teaspoons	minced garlic
2 teaspoons	salt
1 teaspoon	fresh cracked white pepper
2 cups	jasmine rice & lentil mixture
3 cups	low sodium mushroom/vegetable/chicken stock
¼cup	chopped fresh cilantro

(available at Whole Foods market)

PREPARATION:

In a 2-quart saucepan set over medium-high heat, add the olive oil. Once warm, add the onions and mushrooms. Sauté, stirring often until slightly wilted and browned, about 5 to 6 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the rice and lentil mixture, stock, and stir to combine. Raise the heat to high and once it reaches a boil, reduce to a simmer. Cover and cook for 25 minutes. Let rest for 5 minutes, remove the lid and fold the cilantro into the pan.
Serve immediately.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Food of Love episode of Emeril Green.

This recipe appears in: Vegetable Side Dish