Thursday, October 22, 2009
Mushroom Risotto with French Lentils
Here's what I made for J last night (for her lunch or dinner today).
1 cup French lentils
several big shakes of Organic no-salt Seasoning
2 cups water
3/4 cup arborio rice
1 medium organic sweet onion, chopped
2 cloves garlic, thinly sliced and coarsely chopped
3/4 -1 cup mixed exotic mushrooms, coarsely chopped
1 1/2 cups water
What I did
First, I cooked the lentils in my medium Le Creuset: combine water, lentils, and seasoning; cover; stir as needed until water is absorbed and lentils are cooked. When the lentils were finished, I transferred them to a medium glass bowl.
I then heated the olive oil in the same pan. When it was warm, I sautéed the onion for 4 minutes, and then added the garlic for another minutes. Then I added the rice to coat it in the oil and the mushrooms. I sautéed everything together for a minute or two, then added the water. I covered the pot partially and let it all cook over medium-low heat, stirring occasionally. When the water was absorbed and the rice creamy, I added 3/4 of the cooked lentils and stirred to combine. Then I turned off the heat.
Voila! Mushroom risotto with french lentils! And only one dirty dish! Woo hoo!!
It smelled good, so hopefully it will taste good too! I put the remaining lentils in another dish to save for another meal. :)
The verdict on this dish: too much of a mushroom flavor (and not enough of something else) for J. She ate it rather unwillingly, but ate it. I ate it with LOTS of nutritional yeast added, which made it taste a lot better. But noone gave J sprinkles for hers with lunch. Oh well.