I continue to face a busy work life right now. While I have the physical energy to cook each night, I am lacking the creativity to try new dishes. Robin and I have gone back to some favorites. Don’t worry, though, as there will be more creativity in the Knitchen down the road.
Last night: Crispy Black Bean Tacos
Tonight: Lentil Fritter Pitas
Inspired by my mom’s recent luck with Jack Bishop’s Year in a Vegetarian Kitchen, I flipped through the “Winter” section and found this recipe. With the lentils and rice simmering for a few last minutes, I grabbed this quick photo of the two garnishes. The big pot of rice and strong flavor looks like a winner.
Jack Bishop’s Coconut Rice & Lentils
- 2 Tbs. Peanut Oil
- 4 medium garlic cloves, minced
- 1 Tbs. minced gingerroot
- Grated zest and juice of 1 lime
- 1/2 tsp. hot red pepper flakes
- 1.5 cups dried green lentils
- 3.25 cups water
- 1 14oz. can unsweetened light coconut milk
- 1.5 cups basmati rice
- .25 cup minced fresh cilantro
Sautee garlic, ginger, zest, red pepper flakes in oil. Add lentils and toss to coat in oil (1 minute). Add water and coconut milk, bring to a boil. Reduce heat and simmer for 20 minutes. Stir in .75 tsp. salt and rice. Return to simmer, cover, cook until liquid in pan has been absorbed, about 15 minutes. Stir the rice and lentis, reduce the heat to lowest possible temperature, cover, and continue to cook until rice and lentils are tender, about 10 minutes. Stir in the lime juice and cilantro. Serve.