Rice with Roasted Garlic, Lentils and Mushrooms

By devogirl

The ultra versatile combination of rice and lentils can be served as a protein-rich side dish or an easy entree. Green French lentils, will give the dish a firmer texture, while softer red lentils will give it a creamier consistency.

Ingredients

• 1 medium Garlic Bulb
• 1 lb. (6 cups) Sliced Button or Cremini Mushrooms
• 3 Tbs. prepared Balsamic Vinaigrette, divided
• 1 cup Green French(Puy)Lentils or Red Lentils
• 2 cups cooked, Brown Rice or Wild Rice Blend

Preparation

Step 1

Preheat oven to 350° F. Slice top off garlic bulb to expose cloves and discard top. Place bulb on small square of foil and pour 1 Tbs. water over it. Fold up corners of foil to seal. Roast garlic in oven 45-50 minutes, or until soft when gently squeezed.
Line large baking sheet with parchment paper. Toss sliced mushrooms with 1 Tbs. balsamic vinaigrette in large bowl, and season with salt and pepper if desired. Spread on prepared baking sheet in a single layer. Roast mushrooms 20-30 minutes in oven with garlic or until tender and browned, stirring halfway through.
Meanwhile, bring lentils and 2 1/2 cups water to boil in small saucepan. Reduce heat to medium-low, and simmer for 20-25 minutes for green lentils, 10-15 minutes for red lentils or until tender. Drain, and transfer to medium bowl. Stir in 1 Tbs. balsamic vinaigrette. Cover and keep warm.
Cool garlic until easy to handle. Squeeze out roasted garlic into small bowl and discard skins. Mash garlic with fork until smooth. Fold mashed, roasted garlic into lentils. Stir in mushrooms, hot rice and remaining 1 Tbs. balsamic vinaigrette. Season with salt and pepper, if desired.