Brown Rice Risotto
Brown Rice	g
Olive Oil	tbsp
Shallots
Garlic Clove
White Wine	ml
Veggie Stock	ml
Dijon Mustard	tbsp
Whole Grain Dijon Mustard	tbsp
Mushrooms	g
Sprigs of Fresh Thyme
Salt & Pepper to taste
Crispy Lentils
Red Lentils	g
Olive Oil	tbsp
Sweet Smoked Paprika Powder	tsp
Garlic Powder	tsp
Salt & Pepper to taste

Crispy Lentils
1. Preheat the oven to 230 ºC and prepare a baking sheet with parchment paper.
2. Drain the cooked lentils and spread it on a clean dish towel. Tap the lentil with towel to get as dry as possible.
3. Transfer it to the baking sheet and toss the lentils with the olive oil, smoked paprika, garlic powder, salt and pepper. Spread the lentils and roast for 5-7 minutes, or until crispy. Set aside.
Brown Rice Risotto
4. Place a skillet over medium heat and add the oil. Once hot add chopped shallots to the pan and stir.
5. Stir and sauté the shallots until soft, about 6-7 minutes, add sliced mushrooms and cook for another 3 minutes. Add the thyme and garlic, mix it all well and cook for another minute.
6. Pour the wine into the pot and stir. Higher up the heat and simmer and let the alcohol cook off for a minute. Then, add the rice and stir well. Add the stock to the pot and stir one more time.
7. Bring to simmer. Cover with a lid and cook until rice is tender and most of the liquid is absorbed, about 25-30 minutes.
8. Once the rice is tender and there's just enough liquid to cover it, add the Dijon mustard and grainy mustard and stir. Season with salt and pepper.

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