A wild rice bowl

I was up on the BBQ deck visiting the BBQ gurus of the building. They are masters. They even BBQ in the winter . . . and then, they threw on some marinated tofu.

What then proceeded was a conversation on kale ‘slaw’, where we debated whether or not the kale “cooked” in the lemon dressing and therefore got rid of the goitrogens – usually the barrier to eating kale raw.

I wondered, if perhaps I am rubbing off on people. And after this recipe, I wonder if they are rubbing off on me.

To her new love of bbq tofu and brown rice, I present:

A wild rice bowl

If you’ve ever made citrus french lentils, you might remember how good they were. And how you might have thought, “wow I never knew lentils could taste that way”.
The cook who taught me citrus lentils herself says- “You may be just as un-enthused about lentils as I was, but this recipe has converted me”

Wild Rice:

1C Wild rice blend: I used Lundberg (long grain brown rice, sweet brown rice, wild rice, Whole grain Wahani rice, Whole grain Black Japonica rice.)

1 3/4 C Water

Bring water to a boil, add rice, simmer covered for 45 min. Take off heat, keep covered, and lest rest 10 min.

The lentils:

1/2 Carrot, 1/4 onion, Garlic Clove, Bay leaf

1 C Beluga lentils

4 C Stock

Bring the stock to a boil, add veg and lentils, simmer uncovered 30-45 min, until belugas are softened and the liquid is absorbed. (I used 2 C stock/2 C water, I was short and stock…).

Make the dressing

1 1/2 carrots

Rest of the onion

Olive Oil

Sweat the carrots and onions in a bit of olive oil (maybe a tsp, enough to very lightly coat the veggies). When they are soft, add to the bowl of:

juice of 1/2 lemon, 1/2 lime, 1/2 red grapefruit, olive oil, sprinkle of salt.

When your lentils are done, add them to the dressing. Let them sit for, at least 5-10min.

When you are ready to serve, add some rice to a bowl. Add some nice hardy greens- I used mizuna, other options: arugula, spinach (really, any heat hardy green). Add your citrus lentils.

Stir it up a bit.

eat. it is, delicious.

Cooks notes:
*Keeps very well in the fridge over night all mixed up. The rice does not get soggy! It makes a really good cold salad for lunch the next day.
*This recipe times out perfectly.