Good evening y’all!
Remember how in my last post how I complained about the cold weather? Well would you believe that its shorts and t-shirt weather again? It went from six degrees on Sunday to what should be twenty-seven degrees come the end of the week!
How crazy is that?
Well I sure don’t mind! Though I will hopefully be getting a pair of boots in the mail from JustFab soon. Even if the weather isn’t as cold as it was the other day, it will be colder soon enough and I can rock my taupe wide-calved heeled boots!
Anyway I had the BEST supper tonight! You know when you have just one plate/bowl and you are instantly full? Well the meal for the evening was one of those meals.
I have a love/hate relationship for those types of meals though. Because they are generally so good that you just want more however your body is so full that you can’t have any! How heart breaking is that? My poor stomach is sobbing. And no it isn’t just gas! It wants to eat more!
I got the recipe from A Family Feast, this is the first time I’ve ever visited this place, but with this recipe I will definitely be coming back for more fabulous recipes! The direct link to this recipe can be found here.
- 1 cup (200g) wild rice
- 2 cups (500ml) vegetable stock
- 1 cup (400g) orange lentils
- 2 bay leaves
- 4 cups (1000ml) water
- 4 green onions, both green and whites, sliced
- 1 medium sized red bell pepper (90g) (I used yellow though), diced
- 1 medium sized zucchini (115g), cubed
- ½ cup (50g) feta, crumbled
- 2 Tablespoons olive oil
- 2 Tablespoons white vinegar
- ½ teaspoon thyme
- ¼ teaspoon lemon pepper seasoning
- Salt and pepper to taste
In a medium sauce pan cook wild rice in vegetable stock (or water) as directed on the package.
In a large sauce pan combine lentils, bay leaves, and water and cook until lentils are soft.
Once both rice and lentils are cooked, drain and combine in a large bowl.
Chop green onions, bell pepper, and zucchini and add to the rice and lentil bowl.
Add feta, olive oil, white vinegar, thyme, lemon pepper, and salt and pepper to taste.
Mix well and serve!
Love this! It was the perfect amount of heaven.
I absolutely loved this meal! Oh my god! I will be enjoying this for lunch tomorrow too! Can’t wait! Because I’m already too full to have anymore right now.
Anyway, do any of you hate cross contamination when it comes to chopping boards? Because I majored in international hotel and business management, I know all about chopping boards and like things neat and tidy in my kitchen. Especially when it comes to the chopping boards.
I finally got the permanent markers I needed to write on the chopping boards. I’ve been needing those markers for a good long while and only JUST got them. I’m very happy now!
So now I feel organized, content, and my stomach is happy.
I hope you all think about making this dish too and enjoy it as much as I did!