Lentil and Mushroom Rice

Steps

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1. 1
   Preheat the oven to 375°F. Roughly chop the oyster mushrooms and transfer to a large mixing bowl. Season with a pinch of salt and pepper to taste, then drizzle with 1 tbsp of avocado oil and toss to coat evenly. Spread the mushrooms on a parchment-lined baking tray and roast in the oven for 25–30 minutes.
   ▶ ≈0:42
2. 2
   Rinse and drain the brown lentils and set aside. Dice the red onion and finely chop the garlic. Dice the Roma tomato. Rinse and drain the basmati rice and set aside.
   ▶ ≈1:59
3. 3
   Heat a sauté pan over medium heat. Add 1 tbsp avocado oil followed by the cumin seeds and fennel seeds, frying for about 30 seconds to infuse the oil with aroma. Add the red onion and sauté for 3–4 minutes until softened. Stir in the garlic and sauté for a couple of minutes. Add the tomato and 1 tsp salt, stirring and cooking for a few minutes until the tomato's moisture helps release all the flavors.
   ▶ ≈3:22
4. 4
   Add the brown lentils, basmati rice, and 1½ cups vegetable stock. Stir and turn the heat up to medium-high, ensuring all rice is submerged. Once the liquid begins to bubble, reduce the heat to medium-low. Cover and cook for 15 minutes. After 15 minutes, turn off the heat and let the rice steam undisturbed for another 10 minutes.
   ▶ ≈4:28
5. 5
   Carefully transfer the roasted mushrooms to the rice pot. Gently combine the rice, lentils, and mushrooms to blend all the flavors and textures. Plate generously and garnish with fresh curly parsley and serve with lemon wedges.
   ▶ ≈5:15