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Kedgeree

Veggies ready to go in Kedgeree.  I hold back the swiss chard leaves but put the stems in with the carrots and garlic.

Veggies ready to go in Kedgeree. I hold back the swiss chard leaves but put the stems in with the carrots and garlic.

This Middle Eastern staple is from The Accidental Vegan by Gartenstein.  It’s sort of a stovetop casserole.  Sometimes I serve it to put inside pita bread.  This recipe makes a lot, probably serves 8-10 as a main dish.

  • 1 c brown rice
  • 1 c lentils
  • 2 T olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 carrots, chopped
  • 6-8 mushrooms, quartered (optional)
  • 1 bunch greens, chopped
  • 1-1/2 t ground cumin
  • 1 t dry mustard
  • 1 t salt
  • 1-2 T lemon juice

In small saucepans, cook the rice in 2 c water and the lentils in ~ 4 c water.  This should take about 40 min.

Kedgeree, Broccoli, Pita

Kedgeree, Broccoli, Pita

In a large skillet, heat the oil on medium and saute the onion 5 min.  Turn heat to low and add all remaining ingredients.  If you are using tender greens, such as spinach or swiss chard, you may wish to hold them back 10 min or so (but put in the stems now).

When the lentils and rice are done, add them, mix, and adjust salt.

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