I originally called this a primavera, but, it’s summer, so, estate is the right word, I think.
I was daydreaming about something really fresh and non-processed and full of veggies. I wanted something that would make a filling lunch without being heavy. With lots of protein, but without soy meat. Wild rice and lentils! Are delicious, but not very summery. What do I do when I want to lighten something up? Add lemon juice. What goes great with lemon? Parmesan. What goes GREAT with lemon and parm? Asparagus. NOW we’re talking summer flavors.
This isn’t really a recipe, so much as it is, hey! Quality ingredients cooked well taste great without doing anything fake to them! I put wild rice in the rice cooker with veg stock. I put lentils in water and cooked them. I added some roasted asparagus, corn and carrots. I threw in some peas, because there were some in my freezer. I mixed in lemon juice and parm. Here is the essential part: I chopped fresh green onions on top.
Crazy simple. Crazy cheap. Mass leftovers. Good the next few days. Good with an egg fried on top.
2 cups wild rice mix
1 lb lentils
1 lb asparagus, trimmed
1 ear corn with kernels cut off (I put the whole thing of corn, with husks, in the oven while I was roasting the asparagus and carrots.)
some carrots, in coins
frozen or fresh peas (who can find fresh peas?)
Cauliflower would have been good but I was out
Juice of 1 lemon
1/2 cup grated parm
green onions for garnish
That’s seriously all that’s in it. SO, SO GOOD, you guys. Filling but not heavy, crazy flavors, that nice lentil silkiness, tons of veg. . . and very little actual work on your part. Try it!