tonight's supper was Stuffed Portabellos in Tomato Sauce (i had to use a walnut garnish in lieu of the pine nut) accompanied by brown rice & Roasted Sweet Potatoes with Cinnamon Honey Butter (i've cut the cinnamon by 1 tsp).
as i've posted the portabello recipe, i must think of another, that'll have no pic for the time being.
there are a few ingredients in this dish, but it's worth it, nutritious & delicious. i love a dish that can be done in stages, plus it matures in flavour with a day in the fridge. i have my friend Mary to thank for bringing this to my attention, but it was published in the Canadian Living Magazine: July 2009.
__________________Curried Lentil, Wild Rice & Orzo Salad
1/2 cup wild rice (cooked in 1 1/4 cups water)
2/3 cup green or brown lentils (2 1/3 cups water)
1/2 cup orzo pasta
1/2 cup currants
1/4 cup red onion, finely chopped
1/3 cup slivered almonds, toasted
1/4 cup cider vinegar
1 tsp ground cumin
1 tsp dijon
1/2 tsp ground coriander
1/4 tsp paprika
1/4 tsp nutmeg
1/4 tsp ground cardamon
pinch each of cinnamon, cloves & cayenne
1/3 cup oil
cook wild rice (30-35mins). cook lentils (20-25mins). cook orzo (5mins). drain each & transfer to a casserole dish (great for storing or transporting). add currants, onion & almonds. whisk the remaining ingredients & pour over lentil mixture. refridgerate at least 4 hours before serving.
i typically double the recipe, enough for the potluck & some for home.