Grains and legumes made easy
I think sometimes we don’t make brown rice, split peas, lentils, or other wonderful whole-grain or legume dishes, only because we get home from work and don’t want to wait 45-60 minutes for those items to cook. A reader wrote me with this tip, which I have used, too, for many years–I hope it helps you do a tiny bit of work in the morning so that the evening meal is both quick and nutritious.
While you’re eating breakfast, wash your brown rice or lentils. Cover them with twice as much water and bring it to a boil, covered, on the stove. While that’s going on, preheat your oven. After the grain/legume comes to a boil, stick the whole pan in the oven and turn the oven off. When you get home from work, you’ll have lovely brown rice or lentils or split peas ready to eat.
Check out Indian Dahl in Ch. 6 of 12 Steps. It’s a really easy and highly nutritious main dish, and you’ll feel full and also light and healthy when you eat it! (I believe I also posted the recipe here on the blog, which has a search feature, and other have posted favorite lentil recipes in another entry a couple months ago.)
Anyone wanting to share a great recipe using a whole grain and/or a legume, please feel free!