As I was eating my lentil-quinoa pilaf this morning I was thinking about you and how I really should have included a winter recipe in the last email. Winter food is heavy with grains and beans and uses good organic oils like ghee, olive, or sesame. Lentils provide an unbelievable amount of nutrients and protein. You do not need to eat meat (but if you do I won’t judge you). Just a cup of beans or lentils every day will increase the years you live on this earth.
Before I get to the recipe, I want to mention a book called grist by abra berens (it’s all in lowercase on the book cover so I thought I’d honor that). Oooo I just saw on her website she has a new book out called pulp. Cooking with fruit! Can’t wait. But I digress.
So the recipe I’m going to share here I made up — it’s not in this book.
Now on to the recipe.
Susan’s Lentil Pilaf Perfection
4 servings
Ingredients
1 cup quinoa, thoroughly rinsed to remove the saponin protective layer
1 cup lentils (brown, green, or red like Mysore dal) rinsed really well, and allow them to soak in the water while you prepare the other items)
2 stalks celery, diced
2 carrots, diced
1 cup chopped (bite-sized) cauliflower
1 large or 2 small shallots, sliced
1 and a half tbsp ghee, olive oil, or coconut oil (use more oil if you are feeling depleted, or you can always stir in a little more oil after cooking)
1 tsp Chinese Five Spice (this is a mixture of star anise, cloves, fennel, peppercorn, and cinnamon. It is similar to allspice but better!)
Salt to taste (I love Maldon flaky salt)
Black or white Pepper to taste
Handful of chopped cilantro or parsley (optional but yummy)
Splash of any kind of vinegar you like. Or a squeeze of lemon or lime.
My Method
Drain the lentils and mix them with the quinoa in a pot and add 3 cups of water. Bring to a boil and lower the heat to a simmer and cook until the water is absorbed. Fluff with a fork and taste to make sure the lentils are cooked through. If not, add a bit more water and keep them cooking over low heat until done.
For the veggies and spice: Heat a sauté pan over medium heat. When the pan is hot add the oil you are using, the Chinese Five Spice, and mix them together for about 20 seconds. Then add the shallots and coat well in the oil/spice mix. Cook together for about 3-5 minutes, and add a bit of water if the shallots are sticking to the pan. Then add the cauliflower, celery, and carrots and some more water if needed, and mix well. Lower the heat and allow that to cook until the veggies are just soft.
When the lentils and quinoa are done, add them to the sauté pan and mix well. Add salt and pepper to taste.
Place the pilaf in a pretty bowl, and splash with the vinegar or lemon, or lime. Toss a handful of cilantro or parsley on top and dig in. I dare you not to love this!
If you make this, let me know your thoughts. As always feel free to improvise. Just feel free when you cook! I make recipes up all the time and somehow it tastes good. And then they get published in my books. It’s really something!
Happy New Year, my friends. By the way, Dec. 31 is the 8th anniversary of my closing breathe bookstore cafe. I said to Larry this morning, it’s a decision I’ve never regretted. After a decade it was so clear to me that it was time to move on and look what’s happened! Life is even richer. I’ve written three books. And I’m almost 60. I am so looking forward to 2023 and all the amazing things that will happen.
May you all enjoy good food, happy times and so much love,
Susan