Kitcheree
Perfect between work and Spanish class meal–brown rice and red lentil kitcheree made in the rice cooker. Garnished with chopped herbs from the garden–mint, coriander, fennel.
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I cut off the gnawed parts, diced the rest, and put it in the freezer. One day in snowy winter, I will thaw it and cook some warm for winter soup or stew with beans and grains and possibly greens.