Shiitakes with Lentils & Rice Recipe

The shiitakes, served over the lentil-rice blend with a few pecan pieces, makes a tasty and filling meal. Combine with the fresh veggies for even more flavor.

Fall 2012

  • If your family wants fewer vegetables, feel free to exclude them! This is a recipe that can be tweaked to fit your palette.
    Photo by Jodi Ferguson

Yield: 4 servings

My family wanted to broaden the meal with some fresh vegetables and greens, so this option has been added. Either way the shiitake flavor will come through, making your dish extra special.


• 1/3 cup black (non-glutinous) rice
• 1/3 cup short grain brown rice
• 1/3 cup green lentils
• 2 Kaffir lime leaves, fresh or dried
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground sweet paprika, smoked
• pinch of salt
• 5 cups shiitake mushrooms, sliced
• 1 teaspoon coconut oil
• 2 teaspoons toasted sesame oil
• 1 tablespoon Braggs Liquid Amino
• 4 gloves garlic, minced
• sprinkle salt
• small head Bavatian lettuce, Cardinale; hand torn
• 4 medium carrots, shredded

• 1 small yellow crookneck squash, julienne sliced
• 1/3 cup chopped pecan pieces, or almond slices
• 10-12 tender tri-color sage leaves, cut into thin strips
• a few chive flowers with 3-4" stems


1. In a medium pan, bring 3 cups of water to boil. Stir in the lentils and rice. Add the Kaffir lime leaves. Cook according to rice directions, adding the ginger and sweet paprika about 10 minutes before cooking is completed. When cooking is finished, add desired salt; stir and remove from heat, keeping covered.

2. While lentils and rice are cooking, prepare lettuce, carrots, and garlic. If using squash, pecan pieces, or sage leaves, also prepare these. Keep all separate; set aside.

3. In a skillet, melt coconut oil over medium heat. Add the sliced mushrooms and stir until mushrooms are covered with the oil. Stir periodically to help cook evenly and prevent mushrooms from sticking to the skillet. When mushrooms begin to tenderize, add toasted sesame oil and the Braggs liquid amino. Stir until evenly covered.

4. When mushrooms are barely turning golden, stir in the minced garlic. Stir periodically to avoid burning the garlic. Mushrooms and garlic are done when deep golden in color but still tender. Remove from heat.

5. Stir lentil-rice again and remove the Kaffir lime leaves.

Optional: Garnish with two stemmed chive blossoms, the pecan or almond slices, the fresh sage, and/or the julienne squash slices.

For more about these delicious mushrooms, see: Grow Your Own Shiitake Mushrooms.