Wheat, Lentil and Mushroom Pilaf

We all have days when we simply can't be bothered thinking about or shopping for dinner - yesterday was one of those days. Hot, humid and definitely requiring a simple meal, thankfully there were a few staples on hand.

Whilst not technically a pilaf, this grain dish is looks very much like the more traditional versions made with rice. Rice/ brown rice could be used instead of the wheat, adjust liquid and cooking times accordingly. Whenever I cook lentils I cook more than I need as they freeze very well and can be defrosted quickly in the microwave, a tin of lentils could also be used.

The leftover make a good salad the next day.

Wheat, Lentil and Mushroom Pilaf

Cook lentils and mushrooms separately to avoid mixture becoming to grey.

Rice/ brown rice could be used instead of the wheat, adjust liquid and cooking times accordingly.

1 cup wheat 1 stick *Kabana, diced 1 leek, thinly sliced or 1 onion diced 1 -2 cloves garlic, crushed

2 cups chicken/vegetable stock or water and stock powder 1 cup cooked lentils 250 g mushrooms, sliced Oil

*Substitute Chorizo, Polish sausage, ham or bacon or for the Kabana or omit for a vegetarian version

Method

Lightly fry kabana with a little oil, add leek and garlic and continue cooking over low heat until slightly softened.

Add wheat, mix well and then the stock. Turn heat to high and bring to boil, reduce heat and simmer until wheat is soft (al dente) and plump. This will take approximately thirty minutes. Stir every now and then add more water if necessary, however you need the liquid to have evaporated at the end.

Meanwhile sauté the mushrooms in a little oil, when cooked add some herb butter if you have it.

When the wheat is nearly cooked add the lentils and mix through allowing some time to heat through or microwave and add hot lentils to the cooked wheat mixture.

Combine mushrooms and wheat mixture.

Here's How

Lightly fry kabana with a little oil, add leek and garlic and continue cooking over low heat until slightly softened.







Add wheat, mix well

 and then the stock. Turn heat to high and bring to boil, reduce heat and simmer until wheat is soft (al dente) and plump.

Sauté the mushrooms in a little oil, when cooked add some herb butter if you have it.

When the wheat is nearly cooked add the lentils and mix through allowing some time to heat through or microwave and add hot lentils to the cooked wheat mixture.

Combine mushrooms and wheat mixture.