Some days are just desperate.
Today didn’t start out that way. I made a nice lunch where we managed to get three vegetables in one meal. Then I cranked out three loaves of homemade bread, and 12 ramekins of squash custard.
After that, we began to pull together our taxes. ‘Nuf said?
When dinner rolled around I was hungry and tired (and shall we say, crabby?). So off I went to the easy-dinner-archives where I pulled out an old recipe for Herbed Lentils and Rice. One of my CSA party staples, it is easy and healthy (and even readily convertible to vegan).
I believe that it’s important to have meals in the wings that can be put together simply and easily. That way you can head off a fast food run which, let’s face it, brings its own stresses (when’s the last time you actually enjoyed sitting in the drive through lane, not to mention… the guilt).
Here is the recipe. Great as a side dish or entree with a salad or glass of tomato juice to round it out.
Herbed Lentils and Rice
- 1 2/3 c chicken broth
- ¾ c dried lentils
- ¾ c chopped onion
- ½ c brown rice
- ¼ c dry white wine
- ½ t basil
- ½ teaspoon oregano
- ¼ t garlic powder
- 1/8 teaspoon black pepper
- ½ c shredded cheese
- Combine ingredients in ungreased 1 1/2 qt casserole.
- Bake, covered, at 350 for 1 1/2 – 2 hours until lentils and rice are tender.
- Stir to mix ingredients, then serve.
The original recipe called for reserving half of the cheese, in slices, to bake on top of the casserole. It’s a cute option—for mellow days, that is.
- Best of Both Worlds Eating
- Wordless Wednesday (Early): What a Difference a Day (and 1500 Miles) Makes