Lentil and Mushroom Risotto (Vegetarian) / Rižoto od leće i gljiva (vegetarijanski)

This summer lentils seem to be my most favorite ingredient. They are super quick to cook, cheap, filling and tasty. I am sneaking them into every dish and everything appears to be suddenly improved by lentils. This dish is very quick to make and super tasty. You can also easily make it vegan by just swapping butter for coconut oil.

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INGREDIENTS:

(Yields 4 servings / 1.01 EUR per serving / 4.03 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

4 tbsp butter (0.53 EUR)

500 grams Portobello mushrooms (2.00 EUR)

1 cup green lentils (0.67 EUR)

1 cup rice (0.27 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

1 bay leaf (0.03 EUR)

3 cups water (–)

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METHOD:

Peel the onion and garlic and finely dice them. Wash and thinly slice mushrooms. Pick through lentils, then rinse well in a colander, together with rice.

Add the onion to olive oil and saute until slightly translucent. Throw in garlic and butter and give a good stir. When butter melts, add in sliced mushrooms. You might want to do this in two or three smaller batches as the mushrooms cook down. After a few minutes dump in lentils, rice, salt, pepper, parsley and bay leaf. Cover with water, stir and bring to a boil. Reduce heat and simmer with lid cracked open for 15-20 minutes, until lentils and rice are thoroughly cooked through. Stir occasionally and add in a splash of water if necessary.

This dish reheats great and will keep refrigerated for a few days, so you can prepare ahead and have your lunch ready to take to work.

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Čini mi se kako mi je ovo ljeto leća postala najdraža namirnica, što je sasvim i razumljivo jer se brzo skuha, jeftina je, zasitna i fina. Počela sam leću ubacivati u skoro sva jela, a sa njom je i sve odmah nekako ukusnije. Ovaj je recept jako jednostavan i fin. Lako ga možete modificirati i u veganski, ako maslac zamijenite sa kokosovim uljem.

SASTOJCI:

(Za 4 porcije / 7,54 kn po porciji / 30,17 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

4 češnja čenjaka (1,00 kn)

4 žlice maslaca (4,00 kn)

500 g šampinjona (15,00 kn)

1 šalica zelene leće (5,00 kn)

1 šalica riže (2,00 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

1 lovorov list (0,25 kn)

3 šalice vode (–)

PRIPREMA:

Ogulite i sitno nasjeckajte luk i češnjak. Operite i narežite gljive na tanke listiće. Proberite leću, pa skupa sa rižom dobro isprerite pod tekućom vodom u cjediljci.

Bacite luk na maslinovo ulje i kratko prodinstajte dok ne postane staklast. Dodajte češnjak i maslac, pa dobro promiješajte. Kada se maslac rastopi, postepeno u dve ili tri manje ture dodajte gljive da se i one skuhaju. Nakon par minuta dodajte leću, rižu, sol, papar, peršin i lovorov list. Prelijte preko svega vodu, promiještajte i pustite da zavrije. Smanjite vatru i krčkajte uz povremeno miješanje sa odškrinutim poklopcem 15-20 minuta, dok se riža i leća do kraja ne skuhaju. Po potrebi dodajte još malo vode.

Ovo se jelo super podgrijava, a u hladnjaku će držati par dana, tako da slobodno možete skuhati malo više i imati ručak za ponijeti sa sobom na posao.

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Lentil and Mushroom Risotto (Vegetarian) / Rižoto od leće i gljiva (vegetarijanski)

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