LENTILS & RICE

LENTILS & RICE
Combine and cook for 45 min:
1 C. brown rice
1 C. lentils
5 C. water or chicken broth

Meanwhile, chop up (I do this in a blender that does a coarse chop) amounts here are approximate so you can see the proportion, but you can use as much or little as you want.
2-3 T. olive oil
2 C. carrots
2 C. celery
1 C. onions
dash sage
dash thyme
salt & pepper
cayenne (if you like a little heat)
Saute the vegetables & flavorings until soft.  When rice/lentil mixture is done, combine.

I sometimes defrost a pkg of chopped spinach and stir in at the end.  It kind of make the dish look like tweed, which I think is kind of cool.

Bulgar or Cracked Wheat

I love this for breakfast:

CRACKED WHEAT
1 C. cracked wheat
2 C. water
1/2 tsp. salt

Simmer covered for about 45 minutes.  Add butter and honey for a yummy breakfast dish.

BULGAR (pre-cooked cracked wheat)
Can be reconstituted in a 2:5 parts mixture just by pouring boiling water over the grain, cover and let sit 10-15 minutes. Fluff with a fork and then add butter and honey.
1 C. bulgar
2-1/2 C. boiling water

Quinoa and Pineapple

2 C. water
1/2 tsp salt
1 can crushed pineapple (or tidbits) in own juice
1 C. quinoa

Bring water and salt to a boil.  Rinse the quinoa (removes a bitter powder) and add to water along with entire contents of can of pineapple.
Simmer covered until liquid is absorbed, about 20 minutes.

Stir in some almond butter before serving for a great breakfast cereal, or use alone as a pilaf-style side dish.

Brown Rice
Chopped raw veggies, like celery, cucumber, radishes, frozen peas, and red onion—I usually do 1/2 to 1 cup for each
1/4 c of each chopped: basil, mint, parsley

Mix it all up and drizzle it with a dressing:

1 tablespoon honey
2 tablespoons extra virgin olive oil
1/2 cup fresh squeezed lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon chile pepper flakes
1/4 teaspoon sea salt

Refrigerate and then pile it in a bowl and enjoy!

Crock Pot Oats

If you go to a fine Israeli hotel, you will often find that on the breakfast buffet is a pot of steel cut oats that has been steamed overnight in cream.  They are very proud of this dish because it is said that Israel was built by the fuel provide from this economical, but filling dish.  It was a hearty breakfast for people who had a 16 hour day of hard labor ahead of them. Here’s my version:

Put a large stainless steel or ceramic bowl in your crockpot.  Spray the vessel with non-stick cooking spray.  Add:

1 C. steel cut oats
1/2 C. cream (I use half½)
1-1/2 cups plain unsweetened soy milk
2-1/4 C. water (a little more if you like it thinner)
1/4 tsp nutmeg
2 T. butter
hand full of your favorite dried fruit…I like cranberries or raisins

Don’t add any salt at this point….it prevents the oats from getting creamy.

Fill the crock pot with water around the inserted bowl to about the level of the ingredients.  (This water bath is where the steaming comes in).  Cover and let on low for 6-8 hours. Overnight is just about right.  In the morning, add some salt and extra cream.  YUM!

Good review. If there is some one who can teach you about C.H.E.F eating, she is gotta be the one. All is well, but the little thing that I am concerned about is the taste factor. If that is supposed to be good, I am definitely buying the book.I’m trying this recipe now! :)  Thanks so much for the sweet comment! The raspberry sauce, let’s see. I heated up raspberries with just a little bit of water and honey. Then I strained it through a fine sieve to remove the seeds, then I put it back on the stove and added arrowroot powder mixed with a little water to thicken it. When it was simmering and thickened it was done. Hope that helps I just love your blog and I really, really appreciate how much information you give in your recipes for substituting. I’m new to eating this way, and I often don’t have all of the ingredients I need so I love the extra info and more detail
Different Food Recipes|History of Coffee|Best Search Site