Ingredients
Directions
Toast the seeds: Heat the mustard and cumin seeds on medium heat until fragrant or they start to “pop,” about 2 minutes.
Add the mushrooms and stems of the bok choy (reserve the leaves for later). Cook for 2 minutes, stirring occasionally to prevent them from sticking.
Add ¼ cup of vegetable broth to deglaze the pan and continue cooking for another 3 minutes, stirring occasionally.
Add the garlic, ginger, ground turmeric, ground cumin, and salt and pepper, if using. Cook for an additional 1–2 minutes.
Add the lentils and rice plus the other ¼ cup of vegetable broth. Stir and cook until the broth is absorbed and lentils and rice are warmed through.
Remove from the heat. Stir in the bok choy leaves until tender and squeeze in the lime juice.
Divide between plates and sprinkle with cilantro, if using, green onion, raw cashews, and crushed red pepper, if desired.
Chef's Notes
Substitutions
Instead of lentils, use another legume of choice like chickpeas, black beans, or edamame.
Instead of rice, try quinoa, millet, farro, or wheat berries.
Use any kind of mushroom you love like shiitake, button, or portobello.
Substitute lemon juice for lime.
Use another herb of your choice in place of cilantro, such as parsley, basil, or chives.
Bok Choy
You can use a different leafy green. If you only use leafy greens (and not the stems) add them at the end where you would add the bok choy leaves.
For the bok choy, I usually end up with 1 ½ cups of chopped stems and 1 cup of leafy greens.
Prep Ahead
Make your lentils and rice ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this dish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Toast the seeds: Heat the mustard and cumin seeds on medium heat until fragrant or they start to “pop,” about 2 minutes.
Add the mushrooms and stems of the bok choy (reserve the leaves for later). Cook for 2 minutes, stirring occasionally to prevent them from sticking.
Add ¼ cup of vegetable broth to deglaze the pan and continue cooking for another 3 minutes, stirring occasionally.
Add the garlic, ginger, ground turmeric, ground cumin, and salt and pepper, if using. Cook for an additional 1–2 minutes.
Add the lentils and rice plus the other ¼ cup of vegetable broth. Stir and cook until the broth is absorbed and lentils and rice are warmed through.
Remove from the heat. Stir in the bok choy leaves until tender and squeeze in the lime juice.
Divide between plates and sprinkle with cilantro, if using, green onion, raw cashews, and crushed red pepper, if desired.
