Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
January 25 2018
Bemidji Outdoor Sports Show - Thermos Lunch
1/4 cup legumes (black beluga lentils, French lentils, or red lentils)
1/4 cup whole grains (basmati rice, quinoa, amaranth, or millet)
Water (⅔-¾ of the thermos’ capacity)
3-4 cups chopped vegetables
2-3 cups green leafy vegetables
1/2 inch fresh ginger root chopped into small pieces
2 tablespoons olive oil
6 ounces fresh paneer (cheese), cut into 1-inch squares (optional)
1 teaspoon salt
1 teaspoon black cumin
6 whole fresh curry leaves
1/3 cup raisins
2/3 cup raw cashews (optional)
2-3 teaspoons of a seasonal spice blend
Place the legumes and grains into a large pot and rinse with cold water 3 times and drain. Add water and ginger root and bring to a boil for 2-3 minutes. Reduce heat to medium or medium-low, and add cut vegetables, paneer, raisins, cashews, spice blend, black cumin, curry leaves, and oil. Cover and continue to cook for 5 minutes.
Note that cooking time will vary depending upon how soon the food will be eaten. If you plan to consume the meal in 2-3 hours, then 5 minutes is enough. If it will be 4-5 hours before you have lunch, then only 2-3 minutes will be required. Then stir in salt and green leafy vegetables and immediately add the boiling mixture to your thermos. You can preheat the thermos by filling it with very hot tap water for several minutes before adding the mixture.