Friday, May 21, 2010
Whole Grain Recipes Everywhere You Look
Ok, so it may not be quite that simple, but if you start keeping your eyes open for whole grain recipes, you'll definitely stumble across a few. For instance, while looking for a recipe for todays post we pulled out a copy of Rachael Ray's Open House Cookbook: Over 200 Recipes for Easy Entertaining that we'd received as a gift a few years ago. Guess what? There was a recipe for a lentil side dish.
Here it is...
1 pound Joseph's Grainery Lentils
1/3 c extra-virgin olive oil
juice of 1/2 of a lemon
1 tsp ground cumin
a few grinds of black pepper
2 Tbsp of finely minced fresh parsley or mint
Directions: To prepare the lentils, place them in a small pot and add enough tap water to just cover. Place the pot on the stove and bring to a boil. Reduce heat and simmer. Let cook for 25 minutes or until lentils are tender. While lentils are cooking combine oil, lemon juice, cumin, pepper and minced parsley or mint in a large bowl. Drain lentils well and toss the warm lentils in the prepared dressing until they absorb the mixture. Season with salt, to taste and serve at room temperature.