A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Tuesday, June 28, 2011

Couscous and/or Lentils with Fresh Produce

This is a great time of year to combine fresh produce with grains.  The dishes you can make are quick, easy and filling, but light.  Here is what we had for supper (and we loved it!)  I've included the recipe.  Any meat, grain or veggies can be substituted for what I've used.
Lamb, peas, green onions, garlic, mushrooms and tomatoes
over couscous and lentils with a dollop of yoghurt on top

Veggie stir fry over grains
In small amount of oil or butter (or both) stir fry any combination of fresh veggies.  I used mushrooms, garlic, onion, green pepper.  When veggies are getting tender, add small amount of broth (1/4" in pan), cooked meat pieces and, if desired, fresh peas (or asparagus, chard...).  Cover and let cook 5-10 minutes.  Meanwhile, bring any broth to boil (I used lamb broth here) using twice the amount of broth for the grain you will use.  Each cup of grain makes two servings.  So, for example, if you are making four servings; use four cups broth and 2 cups of couscous or lentils (or half of each).  When the broth comes to a boil, remove from heat and add grain(s).  Cover and let sit 10-15 minutes.  Place bed of grain on plate, then stir fry mixture and top with yoghurt (or sour cream or feta cheese) and fresh tomatoes and fresh parsley or basil. 

No comments:

Post a Comment