Wild-Style Mushroom Lentil Pilaf with Walnuts

Steps

1. Before you start, slice the mushrooms, chop the onion, dice the carrot, mince the garlic, chop the walnuts and parsley, and rinse the brown rice and brown lentils separately.
2. Set a Dutch oven over medium heat and toast the walnuts dry, stirring, for 3 to 4 minutes until fragrant; tip them into a bowl and set aside for the garnish.
3. Add half the olive oil to the Dutch oven over medium-high heat. Add the mushrooms in one layer and cook without stirring for 4 minutes, then stir and cook 4 to 5 minutes more until deep brown. Stir in the balsamic until it coats the mushrooms, then move the mushrooms to a plate.
4. Lower the heat to medium and add the remaining half of the olive oil. Add the onion and carrot and cook for 5 minutes until softened, then add the garlic and the thyme and cook for 1 minute.
5. Add the brown rice and stir for 2 minutes to toast the grains in the oil.
6. Add the brown lentils, vegetable broth, water, salt and black pepper. Bring to a boil, then cover, lower the heat and simmer gently for 40 minutes, until the liquid is absorbed and the rice and lentils are tender.
7. Take the pot off the heat, scatter the browned mushrooms over the top, cover again and let it rest for 5 minutes.
8. Fluff the pilaf with a fork, folding in the mushrooms and half the parsley. Serve topped with the toasted walnuts and the remaining half of the parsley.