Mushroom Wild Rice Bake with Caramelized Shallots, Crispy Lentils & Gremolata

Mushroom Wild Rice Bake with Caramelized Shallots, Crispy Lentils & Gremolata

Mushroom wild rice bake with caramelized shallots, crispy lentils and gremolata is a hearty and scrumptious vegan main dish.

Mushroom Brown Rice Bake with Caramelized Shallots, Crispy Lentils & Gremolata

The motivation points for this mushroom wild rice bake are discovered in both the common pilaf cooking approach in addition to mujaddara, a dish that initially appeared in a cookbook in Iraq in 1226 (!!). Mujaddara, at its core, includes prepared lentils, rice (often bulgur), and crisp caramelized onions. Great deals of terrific details on this meal can be discovered here.

While I wasn’t intending to develop mujaddara or a pilaf particularly, the impact from both appears here and I simply wished to acknowledge that!

The structure and general feel of this mushroom wild rice bake has a relaxing, casserole ambiance. The shallots get jammy and sweet. The mushrooms are very savoury. The fluffy wild rice fills it out. To top it off, we make some crispy and smoky spiced lentils and a sharp gremolata.

All basic strategies like sautéeing, roasting, and slicing come together to make this comfortable and satiating mouth-watering bake. If you reside in a part of the world with some Spring-like weather condition however a baked meal like this appears additional attractive, this pesto, quinoa and white bean bake may be the important things for you.

Where we live, the cooler nights make a dinner like this additional attractive. Hope you’re remaining well and making sure out there!

Mushroom Brown Rice Bake with Caramelized Shallots, Crispy Lentils & GremolataMushroom Brown Rice Bake with Caramelized Shallots, Crispy Lentils & Gremolata

Mushroom Wild Rice Bake with Caramelized Shallots, Crispy Lentils & Gremolata

Mushroom wild rice bake with caramelized shallots, crispy lentils and gremolata is a hearty and scrumptious vegan main dish.

PREPARATION TIME 40 minutes COOK TIME 1 hr 15 minutes OVERALL TIME 1 hr 55 minutes

Course Main Dish, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 3 -4, ideally with sides

Author: Laura Wright



  • 1 cup prepared brown lentils ( I utilize Flourist Laird lentils)
  • 2 teaspoons olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • sea salt and ground black pepper, to taste


  • 1 tablespoon olive oil
  • 5-6 routine shallots, sliced ( 185 grams or 0.4 pounds shallots overall)
  • 1 pound ( 454 grams) cremini mushrooms, sliced
  • 1 tablespoon fresh thyme leaves, minced
  • 1 clove of garlic, minced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon tamari soy sauce
  • 3/4 cup brown basmati rice, rinsed
  • 2 1/2 cups veggie stock ( plus additional)


  • 1 cup flat leaf parsley leaves, carefully sliced
  • 1 1/2 teaspoons lemon enthusiasm
  • 1 little clove of garlic, carefully minced


  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • Drain pipes the prepared lentils and spread them out on a tidy meal towel. Blot them till they are as dry as possible. Transfer the dried lentils to the baking sheet. Toss the lentils with the 2 teaspoons of olive oil, smoked paprika, garlic powder, salt and pepper. Spread out the layered lentils out in a single layer and roast for 5-7 minutes, or till a little crisped up. Reserve.
  • Bring the oven temperature level to 350 degrees F.
  • Location an oven-safe, deep frying pan over medium heat. Once it’s adequately warmed it up, gather the tablespoon of olive oil. Include the shallots to the frying pan and stir. Keeping stirring and sautéeing the shallots till they are gently caramelized, about 15 minutes. Gather splashes of water if the pan begins drying.
  • Once the shallots are gently caramelized, move all of the mushrooms to the frying pan and stir. Let the mushrooms sit for a complete minute. Stir them up and season with ground black pepper. Once again, let the mushrooms sit for another complete minute prior to stirring them up once again. At this moment, they must be glowing and releasing wetness. Season the mushrooms with salt, and include the thyme and garlic to the frying pan.
  • Keep sautéeing the mushrooms and shallots till mushrooms are rather soft and beginning to brown a bit, about 3 more minutes. Put the balsamic vinegar and the tamari into the frying pan and stir. Shut off the heat.
  • Mix in the rinsed brown basmati rice and the veggie stock. Spray a couple of pinches of salt and pepper in and stir. Cover the frying pan and move it to the oven.
  • Bake the mushroom wild rice bake for 1 hour and 15 minutes, or till the majority of the liquid has actually been soaked up and the rice has actually fattened up. I would begin inspecting it around the 50 minute mark. At this moment, if the rice seems undercooked with very little wetness in the pan, simply splash in a bit more veggie stock.
  • While the mushroom wild rice bake is cooking in the oven, make the gremolata. In a little bowl, stir together the parsley, lemon enthusiasm, and garlic. Reserve.
  • Once the mushroom wild rice bake is completed in the oven, eliminate it and leading with the crispy lentils and gremolata. Serve hot.


  • Look No More for a great veggie stock dish: right here. No pity in a boxed one though!
  • If you’re utilizing dried thyme, call the quantity back to 1 teaspoon.
  • French lentils or black beluga lentils would likewise work well with this crisping/roasting approach!
  • A 10-11-inch broad frying pan that’s deep is perfect. A braiser likewise works! You can likewise saute whatever and after that simply stir the staying components together in a greased casserole meal (3 Litre/Quart capability)

Mushroom Brown Rice Bake with Caramelized Shallots, Crispy Lentils & Gremolata

Program Conceal 13 remarks

  • Isabelle Zolkower

    This is an outstanding meal!
    Make certain you leave sufficient time to make all the elements. It’s not a fast meal. However it deserves making the effort to prep whatever.
    The only little modification I made was to bring the broth to a boil prior to contributing to the rice. It assisted reduce the cooking time.
    Extremely suggested! Reply

    • Laura

      Love this suggestion, Isabelle! Thanks a lot for sharing your experience. Grateful that you enjoyed it.
      – L Reply

  • Amy

    My rice took permanently to prepare– after an hour and a half, we were starving and consumed it anyhow, however the rice was certainly still underdone. The dish likewise does not yield quite after such a long procedure. I certainly would not make this once again. Reply

  • Molly

    This is fantastic; it even got the approval of my choosy eater! I utilized and mix of red and brown lentils that made for good variation in consistency. Worth the time for a relaxing fall meal. Reply

  • Linda Duncan

    Do you believe this dish would double well? Reply

    • Laura

      Hey There Linda!
      I believe it would, however I would just increase the lentils + their spices by 1.5. You may require some additional veggie stock if you’re doubling. In the dish, I advise signing in on the meal at the 50 minute mark and including stock if it appears like it requires it, so if you have some ready and you’re comfy utilizing your cooking instinct a bit, I believe doubling the dish will work well!
      – L Reply

  • Carol MichaelWade

    This looks terrific; best for Fall! Thank you, dear … Reply

  • Ruth

    Taste surge!! I followed the dish to a T and my partner & I both actually enjoyed it. I examined the bake at 50 minutes and the rice was currently done. A little over done in fact, so watch on it early on if your oven leans on the hotter side like mine. We consumed this as the main dish, however next time I’ll include broccolini on the side considering that this is an extremely abundant meal. Reply

  • Madeline Walker

    I made this meal today for the very first day of fall, and it is delicious.I like the mix of contrasting textures: soft woodsy savoury mushrooms and rice with the crispy lentils and cool green lemony topping.
    This is rather a labour-intensive dish, so next time, I will make a larger amount– double it maybe. My lentils took about 15 or 17 minutes in the oven to get crisp, most likely since the didn’t appear extremely dry at all when I put them in. However it worked! Thank you for healthy vegan dishes. Much valued. Reply

  • Catherine

    The crispy lentils and gremolata are aa stunning addition to the rice meal. Made the rice ahead of time and prepared the lentils right before serving it. Delicious. Will make once again. Reply

  • Kortneii Mackenzie

    Wow! This is so warm and hearty and the gremolata includes a fresh enthusiasm! Truly enjoying my 2nd assisting at the minute. Thanks for the motivation. Reply

  • Emily

    3 stars
    This dish looked stunning, however the lentils came out soft instead of crispy. I utilized brown lentils and prepared them for 20 minutes per the instructions on the bundle, could that represent it? Reply

    • Laura

      Hey There Emily,
      No the pre-cooking would not be the cause here. The lentils do require to be completely prepared prior to roasting. The very best things to guarantee that crunch texture is completely dried lentils and likewise having them well spaced-put on the baking sheet.
      – L Reply

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