Uploaded November 2025 | Updated September 2026, 1 week ago
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE AN AMAZING LENTIL + MUSHROOM RICE RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Join me in this episode and learn how to make an incredibly earthy and delicious lentil and mushroom rice recipe to enjoy today!
INGREDIENTS:
350g oyster mushroom mix
pinch + 1 tsp of salt
pepper to taste
1 + 1 tbsp avocado oil
1 cup brown lentils (soaked overnight)
1 red onion
2 pieces garlic
1 Roma tomato
1 cup basmati rice
1 tsp cumin seeds
1 tsp fennel seeds
1 1/2 cups veggie stock
fresh curly parsley to serve
lemon wedges to serve
DIRECTIONS:
1. Preheat the oven to 375F. Roughly chop the oyster mushroom mix and transfer into a large mixing bowl. Add a pinch of salt and pepper to taste. Add 1 tbsp avocado oil and toss to coat. Spread onto a baking tray lined with parchment paper and bake in the oven for 25-30mins
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
3. Heat up a sauté pan to medium heat. Add in 1 tbsp avocado oil followed by the cumin seeds and fennel seeds. Fry for about 30 seconds. Add in the red onions and sauté for 3-4mins. Add in the garlic and sauté for a couple of minutes. Add in the tomato and 1 tsp of salt. Stir and cook for a few minutes
4. Add in the brown lentils, basmati rice, and the veggie stock. Give the pan a stir and turn the heat to medium high. Be sure all of the rice is submerged. When the liquid begins to bubble, turn the heat down to medium low. Cover and cook for 15mins. Then, turn the heat off and allow the rice to steam further for another 10mins
5. Carefully transfer the mushrooms to the rice and combine. Plate and garnish with some fresh curly parsley and some lemon wedges to serve
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/xVl61x-cors
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE AN AMAZING LENTIL + MUSHROOM RICE RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Join me in this episode and learn how to make an incredibly earthy and delicious lentil and mushroom rice recipe to enjoy today!
INGREDIENTS:
350g oyster mushroom mix
pinch + 1 tsp of salt
pepper to taste
1 + 1 tbsp avocado oil
1 cup brown lentils (soaked overnight)
1 red onion
2 pieces garlic
1 Roma tomato
1 cup basmati rice
1 tsp cumin seeds
1 tsp fennel seeds
1 1/2 cups veggie stock
fresh curly parsley to serve
lemon wedges to serve
DIRECTIONS:
1. Preheat the oven to 375F. Roughly chop the oyster mushroom mix and transfer into a large mixing bowl. Add a pinch of salt and pepper to taste. Add 1 tbsp avocado oil and toss to coat. Spread onto a baking tray lined with parchment paper and bake in the oven for 25-30mins
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
3. Heat up a sauté pan to medium heat. Add in 1 tbsp avocado oil followed by the cumin seeds and fennel seeds. Fry for about 30 seconds. Add in the red onions and sauté for 3-4mins. Add in the garlic and sauté for a couple of minutes. Add in the tomato and 1 tsp of salt. Stir and cook for a few minutes
4. Add in the brown lentils, basmati rice, and the veggie stock. Give the pan a stir and turn the heat to medium high. Be sure all of the rice is submerged. When the liquid begins to bubble, turn the heat down to medium low. Cover and cook for 15mins. Then, turn the heat off and allow the rice to steam further for another 10mins
5. Carefully transfer the mushrooms to the rice and combine. Plate and garnish with some fresh curly parsley and some lemon wedges to serve
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/xVl61x-cors
