Whole Grains, Lentils and Greens

¾c basmati brown rice

⅓ yellow pepper-chopped

5 cloves of garlic-minced

2T black truffle EVOO

¾-1t Penzeys California Seasoned Pepper

3c fresh cold filtered water

½c quinoa, millet, buckwheat mix

½c brown or green whole lentils

2t Better Than Bouillon soup base

1 bunch of dinosaur kale

Sometimes I revert back to my vegetarian-vegan ideals and all I want is some really good grains and greens! Today is one of those days. Sauté the first group of ingredients, adding just a little water at the end, when everything starts browning, to prevent it from sticking. Next add the quinoa mix, the rest of the water, lentils and the BTB soup base - I always have several flavors, but for this, mushroom sounded good.

Wash the kale first in warm soapy water, then in cold water until the water is clear. De-vein the leaves by pulling or cutting them away from the center stalk and throw that away or out for your bunnies and squirrels. Bundle the leaves together, slice them and cross-cut the slices if they're too big. Add them to the pot. Stir this, cover and let it simmer slowly until the water absorbs, the grains are tender and the kale is nicely cooked.

Add the sliced cilantro leaves and stems, cover to keep everything warm. Fluff it up and check the seasonings just before serving.

Mmmmm, Grains and Greens! 😊 Lin