Red lentils and black rice with creasy greens

Around this time of the year creasy greens or Barbarea verna (mustard family) show up in large quantities in the lower fields. We had several friends over this past weekend and they all went home with a bag. They taste a little mustardy, a little sweet, a little bitter. Reminiscent of very young collards, but wilder.

It is best to pick them when they’re about to bloom, so they are not quite as bitter.

Our lower field, usually used for harvesting Hay.

Our lower field, usually used for harvesting Hay.

 

They are drooping a little in this picture because we had an unexpected frost last night. Even the narcissus are drooping.

The greens should be picked before the yellow blooms pop.

The greens should be picked before the yellow blooms pop.

Any part of the greens can be eaten, steamed or fresh. You could also cook them into a frittata. The green buds are the sweetest, so I put them into a salad.

Excellent source of vitamin A, K and B2

Excellent source of vitamin A, K and B2

They will keep in the fridge in a freezer bag with a paper towel for 4-5 days.

Black rice is a super food – no gluten, fat or cholesterol.

Black rice is a super food – no gluten, fat or cholesterol.

 

My salad accompanied this delicious dish, with black rice, and red lentils, cooked with red potatoes and portabella mushrooms. The dressing consisted of lemon juice and olive oil with some salt and dried dill.

Put one cup of black rice and one and 3/4 cup of water in a skillet. Bring to a simmer and cover for 35-40 min. Remove from heat and let sit for 5 min.I like to eat my rice with some yummy sour pain yogurt.

The red lentil dish  combines:

  • 1/2 cup red lentils
  • 2 cloves of garlic chopped
  • a couple of dashes of cayenne pepper
  • salt and pepper
  • a dash of cumin
  • 1/2 cup chicken or vegetable stock
  • Peanut oil (or vegetable oil)

potato

I browned the red potatoes and garlic in peanut oil. When tender, I added chopped mushrooms, cayenne pepper, cumin, salt and pepper, red lentils and stock. Covered the pan and let simmer for 15 minutes or until lentils were tender and soft and the stock completely absorbed.

 

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