1 cup cooked brown rice
1 cup dry black lentils
2 1/2-3 cups veggie stock
1/2 carrot diced
1/2 onion diced
1 tablespoon fresh sage chopped
1 tablespoon fresh thyme chopped
as much garlic as you want, minced I think I used 3 cloves
1-2 Cups butternut squash peeled and diced
Olive oil, sea salt, black pepper, and red wine vinegar for flavoring
One thing you should know about my cooking is that I usually don't measure anything and I cook things until they are done. I also cook by tasting, when something tastes good it is done. For this project I am trying to change my ways. I also have a heavy hand when it comes to spices and herbs. and garlic. For this recipe feel free to use dry thyme if you don't have fresh. Also I often cook based off of leftovers, so use as much butternut as you think you want.
Step 1-Cook rice, I have never had success making any pilafs or rice dishes with brown rice where everything is cooked together, so I always cook the rice separately.
Step 2-Toss butternut in olive oil, season with sea salt and pepper, then roast at 400 F, for about 20 minutes or so.
Step 3- While butternut and rice are cooking, sautee onions and garlic in olive oil, until onions are translucent. Add carrots and herbs, season with salt and pepper. When carrots are soft add lentils and stir, then add 2 1/2 cups veggie stock. Bring to a boil, then let simmer with the lid on for about 45 min or until stock is absorbed and lentils are soft. Add more stock if needed. When lentils are cooked add cooked rice and season with sea salt, pepper, and red wine vinegar until tasty. Gently mix in roasted squash and serve.
I also made this delicious oven fried zucchini recipe to eat with this meal. I threw together a very tasty chipotle mayo to dip them in-1/4 cup vegenaise (you could also use mayo, but I much prefer vegenaise), chipotle in adobo and white wine vinegar to taste. (of course) I can't recommend this recipe for oven fried veggies enough! Fried veggies are one of my weaknesses and I can't wait to try some more vegetables with this recipe.To end this very long post, I have learned quite a bit. One, I have a ways to go with my food photos. These were taken with a fussy baby in the background in natural light, with a point and shoot camera. I found my SLR and have plans for better photos soon. Two, food looks much better warm than cold. Three, I am going to have to transition into being a night owl again. Sigh.
Some exciting ingredients I picked up this week- almond flour, blood oranges, porcini mushrooms.....