Black Lentil Mustard Greens Rice

Name: Black Lentil Mustard Greens Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 1 cup (190 g) brown rice, rinsed; ¾ cup (150 g) black lentils (also called beluga lentils), rinsed; 6 cups (180 g) fresh mustard greens, washed, thick stems removed, coarsely chopped; 3½ cups (840 ml) vegetable broth; 4 cloves (20 g) garlic cloves, minced; 2 tablespoons (30 ml) extra-virgin olive oil; to taste kosher salt; to taste freshly ground black pepper; ¼ teaspoon (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A rustic, one-pot rice dish inspired by Southern cooking that combines nutty brown rice, earthy black lentils, and peppery mustard greens. Aromatic garlic and vegetable broth create a flavorful base, resulting in a protein-rich side that pairs beautifully with roasted vegetables or grilled proteins. Ready in about 45 minutes, this dish showcases the interplay of tender greens and al dente grains.

Prep: 15 min
Cook: 30 min
Wait: 5 min
Total: 50 min
Makes: 6 servings (about 1 cup each)

Save to My Kitchen Jump to recipe

Steps

Before you start

Rinse the brown rice and black lentils separately under cold water
Measure out the vegetable broth before you begin
Wash the mustard greens thoroughly and remove any thick center stems

1
Sauté aromatics
- Heat the olive oil in a medium saucepan (2–3 quart) over medium heat.
- Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant but not browned.
- You want the garlic to just begin to soften and release its aroma.
+ Show details− Hide details
Ready when: Garlic is fragrant and light golden
Tip: Don't let garlic brown or it will taste bitter.
2
Add rice and lentils
- Stir in the rinsed brown rice and black lentils, mixing them well with the garlic and oil.
- Toast them together for 2–3 minutes, stirring occasionally.
- This step helps develop a nutty, deeper flavor.
+ Show details− Hide details
Ready when: Rice and lentils appear slightly dry and smell toasty
Tip: Toasting builds flavor and helps the grains cook more evenly.
3
Add broth and seasonings
- Pour in the vegetable broth, then add kosher salt (about ½ teaspoon to start), freshly ground black pepper, and the red pepper flakes if using.
- Stir well to combine and ensure nothing is sticking to the pan bottom.
+ Show details− Hide details
Ready when: Liquid is evenly distributed
Tip: Stir the bottom to prevent sticking before the liquid simmers.
4
Bring to a boil
- Increase the heat to medium-high and bring the mixture to a rolling boil, about 3–4 minutes.
- You should see large bubbles breaking the surface continuously.
+ Show details− Hide details
Ready when: Large bubbles break the surface, steam rises
5
Reduce heat and cover
- Once boiling, reduce the heat to medium-low.
- Cover the pan with a tight-fitting lid and let it simmer gently.
- Set a timer for 25 minutes.
+ Show details− Hide details
Tip: Keep the lid on—don't peek—to maintain steady heat and moisture.
6
Stir in mustard greens
- After 25 minutes, carefully remove the lid (watch for steam) and stir in the chopped mustard greens, pushing them down into the mixture.
- The greens will wilt and reduce in volume.
- Replace the lid.
+ Show details− Hide details
Ready when: Greens are pushed down into the rice
Tip: Add greens near the end so they stay slightly tender and don't become mushy.
7
Final simmer
- Cook covered for another 2–3 minutes, until the mustard greens are fully wilted and tender.
- The rice should be tender, the lentils cooked through (not mushy), and most of the liquid absorbed.
+ Show details− Hide details
Ready when: Greens are completely wilted, rice is tender to the bite, lentils are cooked
Tip: If liquid remains, cook uncovered for 1–2 minutes more to allow it to evaporate.
8
Rest and season
- Remove from heat and let the pan sit, covered, for 5 minutes.
- This allows the grains to finish absorbing any remaining moisture and the flavors to settle.
- Taste and adjust salt and pepper as needed.
+ Show details− Hide details
Ready when: No steam escapes when lid is removed
Tip: Seasoning after cooking allows you to taste and balance the flavors to your preference.

Good to know

Tips

Rinsing the rice and lentils removes excess starch and helps them cook more evenly without clumping.
The mustard greens add a subtle peppery bite that balances the nuttiness of the brown rice and earthiness of the lentils—don't skip them.
This dish is naturally vegan and gluten-free; it's excellent served warm or at room temperature as a hearty side or grain bowl.
For extra richness, stir in a pat of butter or a drizzle of good olive oil just before serving.

Make ahead

You can prepare and chop all ingredients up to 1 day ahead. Store the rice mixture, covered, in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if it seems dry.

Storage & reheating

Room temperature: up to 2 hours in an airtight container. Refrigerator: up to 3 days in a covered container. Freezer: up to 2 months in a freezer bag or airtight container. Thaw overnight in the refrigerator and reheat on the stovetop with a splash of broth, stirring often until warmed through.

Substitutions

brown rice → wild rice, farro, or long-grain white rice. Adjust the liquid ratio slightly if using white rice (use 3¼ cups broth instead of 3½) as it cooks faster.
black lentils (also called beluga lentils) → green lentils or red lentils. Green lentils hold their shape well; red lentils cook faster and will be softer. Adjust cooking time accordingly.
fresh mustard greens → collard greens, kale, or spinach. Collards and kale are heartier and can handle the same cooking time. Spinach will wilt very quickly, so add it in the last minute.
vegetable broth → chicken broth or a light seafood broth. Either will add deeper flavor; use the same quantity.