Black Rice with Mushrooms, Lentils, Vegan Cheese & Orange

Another ‘Chopped’ moment in my mouthwatering vegan kitchen. Mushrooms, black rice, a tin of lentils, my homemade vegan butter, and dehydrated kale.   So I rustled up a great black risotto. This yielded superb colours, texture, fibre, protein, and was a feast for the eyes. Serve with steamed spinach drenched in lemon and extra virgin olive oil, or else with whatever vegan salad takes your fancy – great with slithers of avocado too, for a super protein boost.



250g black rice (preboil it according to the packet instructions)

250 grams lentils drained out from the tin (so they’re pre-cooked)

3-4 Tbsp (45-60 ml) extra virgin olive oil

3 cups mushrooms, chopped

1 clove garlic, chopped

salt to taste

1 cup grated vegan cheese of your choice (optional)

1 heaped Tbsp vegan margarine, vegan butter or refined coconut oil

fresh orange wedges, and the juice of half an orange



In a non-stick pan, heat up your oil and butter for a moment, then add your garlic, heat for a minute or so, then stir in your mushrooms, keeping on stirring on and off until well cooked.


When your mushrooms are totally cooked, add your drained lentils and precooked rice. Stir them in well, and if too dry, add a drizzle more olive oil. Continue stirring for a couple of minutes, and finish off by adding the vegan cheese and squeezing on some orange juice.


Serve in a large serving plate, and garnish with either dried kale or fresh parsley, decorating the side with a handful of orange wedges. Perfection !




All recipes and content © Miriam Sorrell 2010


10 Responses to “Black Rice with Mushrooms, Lentils, Vegan Cheese & Orange”

  1. jo Says:

    i don’t see the amount of lentils.

  2. Johanna Woodbury Says:

    I’m just looking at this quickly on my way home from work, and I’m wondering why add the vegan cheese?.

  3. Miriam Says:

    Hi Johanna, you don’t have to add it if you don’t fancy it. Why ? Personal preference and we make a mean plant based cheese that goes very well with it.

  4. Miriam Says:

    Around 250 grams drained out from the tin Jo.

  5. Lori Says:

    Hi, is the 250g measurement before or after cooking? I cooked lentils and rice from scratch, about a little more than 1 1/4 C each dry rice/lentils U.S. because I wasn’t sure how to measure. This made ALOT of rice and lentils. is this correct? How many people does this recipe serve?

  6. Miriam Says:

    Hi Lori – the measurements are before the grains are cooked. I don’t usually say how much it serves because it’s down to individual portion size (which varies greatly) and appetite. But it does keep well in the fridge. Hope you enjoyed it ! 🙂

  7. Lori LeLoo Barton Says:

    Thank you Miriam. 🙂 So far I’ve only cooked the rice and lentils. Tonight I will cook the mushrooms and put it all together. It really looks like a delicious combination of flavors and textures! Thank you so much!

  8. Miriam Says:

    Hi Lori – you’re welcome and let me know how it all goes as and when – cheers ! 🙂

  9. Sarlizelle Says:

    I made this a couple of weeks ago and really enjoyed it. However, I couldn’t bring myself to not add a diced onion and I also added some fresh spinach left over from my organic box: will definitely make again, cheers Miriam!

  10. Miriam Says:

    Great idea Sarah, it’s a pretty versatile dish, so adding a host of different veggies would work just fine. Cheers and hope you enjoy many more recipes from my blog ! Cheers ! 🙂

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