I’m perpetually trying to keep vegetarian-fare interesting for Mr. Batch, while keeping the prep-work easy on moi. <grin> So I came-up with this combo, of partly-homemade-partly-pre-packaged:
I found this package of “Harvest Grains” at Trader Joe’s and cooked according to package directions:
Bring 1-3/4 cup water or veggie broth, 1 Tablespoon butter or olive oil, and 1 teaspoon salt to a boil. Add half of the package of Harvest Grains (1-1/4 cup) and bring back up to a boil, then cover and reduce to a simmer for 10 minutes.
After cooking for 10 minutes, I strained any excess water and spread in a large bowl to cool.
Once those were finished cooking, I quickly rinsed the pot and re-used it to make a batch of Red Lentils, following most of the directions on the back of the package (I omitted some of the seasonings and the wine):
Heat 1 Tablespoon olive oil in pan and add 1 cup split red lentils, and cook in oil for 1 minute, stirring frequently.
Add 2-1/4 cups water and 1 teaspoon salt. Bring to a boil, then cover and reduce to a simmer for 15-20 minutes. Check them after 15 minutes and taste for doneness (should be soft and cooked through). If still a bit crunchy, cook for another 5 minutes.
When done, I added these to the cooked Harvest Grain Blend that I had cooling in my large bowl, and stirred to combine.
To finish this batch of grains, I flavored them by adding an entire container of store-bought pesto. My container was 7 oz. but if you had a larger 8-10 oz. container, I think that would make this dish even tastier. Of course, if you are ambitious, you could make your own pesto. But with all of the berries out in the orchards to be picked, I preferred the convenience and deliciousness of pre-made. 🙂
I also added 1/2 of a very large sweet onion, small-diced. I am very lucky that both Mr. Batch and I LOVE onion, so I add it to many dishes. This is, of course, optional.
Yield: Six 1-cup portions.
For dinners, I reheated 1 cup of the grains just slightly in the microwave — the warmth intensified the pesto flavor. I served it over a bed of lightly dressed fresh spinach, with roasted cherry tomatoes & onion, and roasted zucchini and summer squashes.