by Nicki Wood
Whole Foods offered a starter pantry list to to supply the raw materials.
1 pound black beans
1 pound lentils
1 pound quinoa
2 pounds brown rice
3 (32-ounce) boxes vegetable broth
1 (32-ounce) box chicken broth
1 pound rolled oats
2 cans cannellini beans
2 pounds pasta
1 can black beans
1 jar unsweetened applesauce
1 (32 ounce) box nondairy beverage
1 (32 ounce) box almond milk
1 (5-ounce) can tuna
3 (15-ounce) cans diced tomatoes
1 package no-oil sun-dried tomatoes
1 jar pasta sauce
Starting with the list, select at least three of the ingredients and create a satisfying, healthful dish and submit it to be eligible to win a $50 gift card from Whole Foods. Submit in the comments or link to your blog.
This week's recipe uses lentils, barley and canned tomatoes from the list.
Lentil Pottage started with a "pottage" recipe on food.com. It's not a soup, not even quite a stew. The beans, rice and barley absorb all the liquid, so it's closer to a casserole. Nutritional yeast and tamari sauce give it umami, so it's more flavorful and satisfying than expected for a bean-and-grain mixture. The pottage freezes well. And look: no onions to chop.
8 ounces lentils, rinsed
4 ounces pearl barley
4 ounces brown rice
1 (14- 16-ounce) can diced or stewed tomatoes
1 teaspoon salt
1/4 cup nutritional yeast
1 tablespoon tamari sauce
1/2 teaspoon onion powder
Pepper to taste
Combine the lentils, barley, rice and tomatoes (with juice) in a saucepan. Add about 5 cups water. Cover, bring to a boil, and simmer until the barley is tender, about 1 hour. Add the salt, yeast, tamari, onion powder and pepper.
(To use a slow cooker, combine the first four ingredients plus water and simmer for several hours. Add the remaining ingredients.)
(Or about 22 minutes in a pressure cooker.)
Makes about 6 cups.