The Week Ahead

We are trying to be good. Translation? We made a TON of quinoa, farro, and lentils for the week. And we were covered for much of Sunday through Saturday. It works! Basic recipes below, but ones I at least will want access to again. (Although maybe we’ll take a week or so off.)

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One of the many iterations.

Quinoa

Ingredients

  • 1 cup quinoa
  • 2 cups chicken stock (or salted water)

Directions

  • Store quinoa in freezer.
  • Rinse/soak for 10 minutes.
  • Sautee onion and garlic in olive oil.
  • Toast quinoa for 1 minute.
  • Bring to a boil, stir once.
  • Cover with lid, lower heat and bring to a simmer.
  • Cook for 15 minutes, covered.
  • Fluff with a fork.

Lentils

Ingredients

  • 1 cup dried green, brown, or French lentils
  • 2 cups water
  • 1 bay leaf, 1 garlic clove, or other seasonings (optional)
  • 1/4 – 3/4 teaspoon salt

Instructions

Any amount of lentils can be cooked in this manner. Just maintain the 2:1 ratio of water to lentils described below.

1. Wash Lentils: Measure the lentils into a strainer or colander. Pick over and remove any shriveled lentils, debris, or rocks. Thoroughly rinse under running water.

2. Combine Lentils and Water: Transfer the rinsed lentils to a saucepan and pour in the water. Add any seasonings being used, reserving the salt.

4. Cook the Lentils: Bring the water to a rapid simmer over medium-high heat, then reduce the heat to maintain a very gentle simmer. You should only see a few small bubble and some slight movement in the lentils. Cook, uncovered, for 20-30 minutes. Add water as needed to make sure the lentils are just barely covered.

5. Salt the Lentils: Lentils are cooked as soon as they are tender and no longer crunchy. Older lentils may take longer to cook and shed their outer skins as they cook. Strain the lentils and remove any seasonings. Return the lentils to the pan and stir in 1/4 teaspoon of salt. Taste and add additional salt as needed.

6. Seasoning and Using Cooked Lentils: Cooked lentils will keep refrigerated for about a week. Season them with olive oil, lemon juice, vinegar, fresh herbs, and eat them on their own. Lentils can also be added to soups, salads, or other recipes.

Farro

Used on this day to make: Farro Salad with Tomatoes and Herbs (Giada De Laurentiis)

  • 4 cups water
  • 10 ounces farro (about 1 1/2 cups)
  • 2 teaspoons salt, plus more to taste

Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.

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