Another ‘Chopped’ moment in my mouthwatering vegan kitchen. Mushrooms, black rice, a tin of lentils, my homemade vegan butter, and dehydrated kale. So I rustled up a great black risotto. This yielded superb colours, texture, fibre, protein, and was a feast for the eyes. Serve with steamed spinach drenched in lemon and extra virgin olive oil, or else with whatever vegan salad takes your fancy – great with slithers of avocado too, for a super protein boost.
250g black rice (preboil it according to the packet instructions)
250 grams lentils drained out from the tin (so they’re pre-cooked)
3-4 Tbsp (45-60 ml) extra virgin olive oil
3 cups mushrooms, chopped
1 clove garlic, chopped
salt to taste
1 cup grated vegan cheese of your choice (optional)
1 heaped Tbsp vegan margarine, vegan butter or refined coconut oil
fresh orange wedges, and the juice of half an orange
In a non-stick pan, heat up your oil and butter for a moment, then add your garlic, heat for a minute or so, then stir in your mushrooms, keeping on stirring on and off until well cooked.
When your mushrooms are totally cooked, add your drained lentils and precooked rice. Stir them in well, and if too dry, add a drizzle more olive oil. Continue stirring for a couple of minutes, and finish off by adding the vegan cheese and squeezing on some orange juice.
Serve in a large serving plate, and garnish with either dried kale or fresh parsley, decorating the side with a handful of orange wedges. Perfection !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010