Golden Rice, Avocado And Wild Mushrooms

• 250 g (9 oz) basmati and wild rice mix
• 115g (4 oz) split red lentils
• 1/4 teaspoon turmeric
• 500g (1 lb 2 oz) assorted wild mushrooms, cleaned
• 1 tablespoon olive oil
• 2 garlic cloves, chopped
• juice of 1/2 a lemon, plus an extra squeeze
• 2 avocados

1. Preheat the oven to 150u0b0 C/300u0b0 F/ Gas Mark 2.
2. Put the rice and lentils into a saucepan with the turmeric and 600 ml (1 pint) water. Bring to the boil, then cover and leave to cook for 15 minutes. Remove from the heat and leave, still covered for 5 minutes.
3. Fry the wild mushrooms in the oil in a large saucepan for 5-10 minutes, or until tender, adding the garlic and a squeeze of lemon towards the end. Season with salt and pepper.
4. Halve, stone and peel the avocados, coat on both sides with lemon juice and salt and pepper, Add the remaining lemon juice to the rice and lentil mixture - it will immediately brighten the colour.
5. Fluff the rice and lentils with a fork, adding a little salt, then spread on a serving plate. Top with the avocado halves, cut-sides up. Spoon the mushrooms onto them, heaping them up but leaving a rim of green showing. Put into a cool oven for up to 15 minutes while you eat your first course, but don't let the avocados get too hot - warmed is fine, but not cooked or they'll spoil.

basmati, red lentils, turmeric, olive oil, garlic, avocados

Taken from www.epicurious.com/recipes/member/views/golden-rice-avocado-and-wild-mushrooms-1278364 (may not work)