Mujadara


This is our favorite recipe for make-ahead lunches. It freezes well and thaws quickly. Serve with caramelized onions, tahini sauce, cucumbers, tomatoes, soy yogurt and lemon juice, fresh cilantro, or all of them mixed together.

2 cups brown rice (we use Trader Joe’s brown jasmine), rinsed and drained
12 oz black lentils, rinsed and drained
2 large onions, diced
4-5 garlic cloves, minced
1 tsp hot paprika
2 tsp parsley
2 tsp cumin
2 tsp coriander
2 tsp salt
1 tsp cinnamon (optional)
8 cups water
2 TBL olive oil

Heat olive oil in a large pot or dutch oven. Saute onions and garlic until golden and very soft. Add remaining ingredients and bring to a boil. Cover and cook on medium or medium-low (depending on your stove) for about an hour. Turn heat to low and uncover about 15 minutes. Cool completely and store in lunch portions. Makes about 11 cups, or 9 tasty lunches.

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Tofu and Broccoli with Zingy Garlic Sauce

Basically, this is basically the Martha Stewart Tofu and Broccoli Stir Fry, but without the cashews, lots of cayenne, some extra rice vinegar, and a dash of sesame oil. We used our CSA broccoli and served it over brown rice.

Vegetable Fried Rice

Behold, the five minute dinner!

1 cup leftover brown rice
2 carrots, chopped into tiny pieces
1 cup green peas
1 cup broccoli
1/2 TBL minced garlic
1/2 cup green onions, diced
1/2 tsp Braggs or light soy sauce
1 tsp dark soy sauce
1/2 tsp olive or other neutral cooking oil
1/2 tsp sesame oil
1/4 tsp white pepper

Prep all your vegetables then heat the olive oil in a pan (or the dutch oven that lives atop your stove). Saute the garlic for a minute, then add the carrots, peas, and broccoli. Cook until carrots are almost tender, then add the green onions, two soy sauces, sesame oil, pepper, and rice. Cook 2-3 minutes until everything is nice and hot.