Beluga lentils with quinoa, rice and mushrooms

Beluga lentils with quinoa, rice and mushrooms

I do not know if you have tried beluga lentils (those darker almost black lentils also called caviar lentils), but with this recipe you can discover them and suck your fingers.

100 grams of beluga lentils
75 grams of quinoa
50 grams of rice
1 spring onion
1 clove garlic
2 tomatoes
100 grams of mushrooms
1 bay leaf
1 splash of red wine
1 liter of broth
2 teaspoons Provencal herbs
Half a teaspoon of sherry vinegar
Lemon juice
Black pepper
Virgin olive oil

Cook the lentils and reserve them (beluga lentils have the advantage of not needing soaking and taking less time to cook, as well as being somewhat more digestive)

How do I cook the quinoa?

The quinoa is washed under running cold water to remove the saponin it contains. It should not be soaked.
The beans can be roasted in a pan before cooking to give them a nutty flavor (optional).
Two parts of water are used for one part of grain.
It boils water.
When it comes to a boil, add the quinoa grains.
It is lowered to a minimum heat for 12-15 minutes.
When each grain has doubled in volume, the quinoa is cooked. Be careful not to overcook or it will be soggy.
We strain it and it's ready.
We already have the lentils and quinoa cooked and reserved.

Now chop the chives and put it in a pot with a pinch of salt over low heat for about 5 minutes.

Add the garlic and mushrooms and sauté them over high heat for a couple of minutes, add the chopped tomato and cook for about 5 minutes.

Now add the lentils, quinoa, bay leaf and season.

Sauté everything for a couple of minutes to mix the flavors.

Add the wine and let the alcohol evaporate.

Add the Provencal herbs and cover with the broth (add approximately 800ml, not everything to be able to adjust if necessary).

Add the vinegar, bring to a boil and simmer for 10 minutes, add the rice and cook for another 20 minutes.

Serve with a splash of lemon juice and a little parsley.