Broccoli Rice and Lentils: All Stocked Up.

Our Bulk Cabinet!

There are numerous reasons why to buy bulk and to stock your shed with goodies, and we love having our cabinets stuffed with dry yummies. It’s a dynamite way to reduce packaging waste and have supplies on hand for when your CSA share gets unruly and you’re short on ideas. There’s limited space in our NYC apartment, but we make it work somehow.

Brown Rice, Lentil & Grain MixWe’ve been getting loads of fabulous veggies as of late (go harvest, go!), and aside from nights where we just cook up a bunch of vegetables and happily munch on those, it’s delightful to have a grainy-stockpile to pair them with.

1 Hard Vegetable + 1 Leafy Green + Aromatics + Grain = Dinner Four out of Five Times a Week.

I recently stumbled on this Brown Rice, Lentil & Grain Mix at Whole Foods, which has proven very useful as a foil for all the vegetables we’ve gotten lately. It’s really tasty and aggressively nutritious. You cook it just like you cook rice, but it has all the wholesome benefits of lentils and grain-variation as well. I think it needs quite a bit of salt and pepper, but some of our favorite meals recently have involved it. Track it down!

It doesn’t matter terribly what you match it with, but here’s one dish we made with things that came in our CSA last week:

CSA Share Bounty

Broccoli Rice and Lentils:

  • Cook the rice and lentil mix as you would normal rice – in a rice cooker or in a pot with water.
  • Saute shallots, garlic, and jalapeño peppers in olive oil.
  • I love broccoli greens, and am shocked to find out people discard the leaves from their broc! If you add them to your aromatics until they get soft they make a stellar addition to a grain dish (or just plain cooked in garlic and olive oil). So chop those up and add them.
  • Boil or steam your broccoli until they’re bright green, and add that in.
  • Combine with rice and lentils once they’re cooked.
  • Add salt and pepper generously.

Aromatics and Jalapeño

Broccoli Leaf Greens

Dinner!And a tip before closing: leftover lentil and rice is a great pleasure in salad with sliced avocado for next-day lunch.

Feast happily, friends.

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His Royal Poofiness

In a recent CSA batch we got a scrumptious pile of veggies that seemed of the perfect variety for a frittata. An onion, a beautiful head of broccoli, some zucchini, and eggs all came in our share and all we needed to supplement our meal was some garlic, a splash of milk, and some farmer’s cheese. Hands of Broccoli And so we made our classic and simple frittata. We sautéed some onions and garlic and threw our vegetables in.

Then, as per usual, we covered our veggies in a cheesy egg mixture and watched as it turned into what we call a poor man’s quiche.  But this time, for reasons I can’t possibly tell you, our frittata poofed up like the Stay Puft Marshmallow Man and glistened on the stove in all its chubby glory. At which point I started jumping down and shrieking, “I made a soufflé!!!!!”

Whereupon – obviously – the soufflé-like frittata deflated like a Ghostbuster hit it and totally devolved. My ever-supportive husband then turned to me and unapologetically stated, “You don’t know much about soufflés, do you?”
(Picture above not taken in time.)

Our meal was delicious, poofed or not, but I have to complain for the record that soufflés are so sensitive.  I mean, come on.