Gluten-Free Shiitake Lentil Bake Recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring lentils, brown rice, and shiitake mushrooms, baked to perfection with a rich tomato and vegetable base.

Ingredients

• 1 Kg Yellow/White Onion 1kg
• 1 Kg Carrots - 1kg
• 1 stick Organic Celery Stick
• - Schwartz Garlic Powder 480g
• 500G White Pearl Italian Pudding Rice 500g
• - Biona Organic Risotto Brown Rice
• 700G Navarrico Lentejas - Brown Lentils, 700G
• - Potts Vegetable Stock Can
• - Filippo Berio Garlic Flavoured Olive Oil
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G

Instructions

1. 1. Soak 1/4 cup of uncooked white rice and 1/4 cup of uncooked brown rice in water for 30 minutes. Drain and set aside.
2. 2. Preheat your oven to 375°F (190°C).
3. 3. In a large oven-safe pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped yellow onion and 4 chopped carrots, and sauté until the onions are translucent, about 5-7 minutes.
4. 4. Stir in the 3 chopped celery stalks, 28 ounces of chopped tomatoes, 2 teaspoons of garlic powder, the soaked white and brown rice, and 3/4 cup of lentils.
5. 5. Pour in 7 cups of vegetable stock and season with salt and pepper to taste. Mix well to combine all ingredients.
6. 6. Cover the pot with a lid or aluminum foil and transfer it to the preheated oven. Bake for 45-50 minutes, or until the rice and lentils are tender and the flavors have melded together.
7. 7. Remove the pot from the oven, stir the mixture, and let it rest for 5 minutes before serving. Adjust seasoning if needed and serve warm.