Baked Lentils, Mushrooms, and Rice Pilaf

Preparation info

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    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

This is a simple pilaf, with the lentils partially precooked and the whole thing finished in the oven. Oven heat works well with this kind of simmered pilaf; the flavors combine and meld nicely, and the rice comes out fluffy. You might want to top this all-brown dish with a bright stir-fry of broccoli, carrots, and red peppers.


  • 1 cup brown lentils, rinsed and drained
  • Salt
  • 1 tablespoon olive oil
  • 1 package (10 ounces) small white button mushrooms, wiped and quartered
  • ½ cup chopped onion
  • 1 garlic clove, finely chopped
  • 1 cup long-grain white rice
  • cups Chicken Broth or reduced-sodium canned broth, fat skimmed
  • 1 bay leaf


    1. Cook the lentils in boiling salted water to cover for 10 minutes. Drain well.
    2. Preheat the oven to 350°F.
    3. Meanwhile, heat the olive oil in an ovenproof Dutch oven or wide saucepan over medium heat. Stir in the mushrooms, onion, and garlic until blended. Cook, covered, stirring occasionally, until the vegetables are tender, about 10 minutes. Uncover and cook over high heat until the liquid evaporates and the onions are golden, about 3 minutes.
    4. Stir in the rice and lentils until blended. Add the broth and bay leaf and bring to a boil. Cover and place in the oven. Cook until the liquid is absorbed, about 25 minutes. Let stand 10 minutes. Remove the bay leaf and correct the seasonings before serving.