VEGAN Wild Rice Pilaf with Lentils and Mushrooms

ResslerMania

How to make VEGAN Wild Rice Pilaf with Lentils and Mushrooms  (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.

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