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Winter Lentil Rice Casserole

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I almost decided against posting this one because I struggle so much with photographing lentils.   They never seem to look quite as good as they taste and the photos usually don’t do them justice.  This winter lentil rice casserole however is such a regular at our mealtimes so I really thought it ought to have a place here.  It’s an extremely versatile and flexible dish that can be taken in so many different directions.  It starts off with a base of lentils and brown rice cooked together with onions, garlic, parsley, and basil.  After that, I add whatever vegetables or meats that I’m in the mood for or happen to have on hand.  This most recent version included roasted butternut squash cubes and spinach, but sometimes I prefer adding chicken sausage and other greens.  This is excellent topped with some freshly grated parmesan and I imagine other types of cheese would also be good depending on the add-ins.  I  opted for French green lentils, my personal favorite, but it would be fun to experiment with other varieties of lentils as well.  This is one of those warm and nourishing meals that I love feeding my family and we never seem to become tired of it.

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Winter Lentil Rice Casserole
Serves: 6
 
Ingredients
  • 1 small butternut squash, about 2 pounds
  • 3 tablespoons olive oil, divided
  • 1¼ cup french green lentils, rinsed and drained
  • 1¼ cup brown rice, rinsed and drained
  • 1 large onion, finely diced, about 1½ cups
  • 3 cloves garlic, minced
  • ¼ cup finely minced fresh parsley
  • ¼ cup finely minced fresh basil
  • 2 teaspoons finely minced fresh thyme
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 6 cups low-sodium chicken broth
  • 8 ounces baby spinach
  • 1 cup freshly grated parmesan
Instructions
  1. Preheat oven to 400. Peel squash, cut in half lengthwise, and remove seeds. Chop squash into ½-inch cubes and place a rimmed baking sheet. Drizzle 1 tablespoon olive oil over squash cubes and gently stir to evenly coat. Roast for 30 minutes. Set aside to cool. Lower oven to 350.
  2. While squash is roasting, heat remaining 2 tablespoons olive oil over medium-high heat in a large pot. Saute onion until it starts to become translucent, about 4-5 minutes. Add parsley, basil, thyme, garlic, salt, and pepper and cook for another 2-3 minutes. Add lentils, rice, and chicken broth. Bring to a boil, then turn heat to low and simmer covered for 50 minutes. Season to taste with additional salt and pepper.
  3. Add spinach to lentil rice mixture and stir until spinach is just wilted, about 2-3 minutes. Gently stir in squash cubes. Transfer mixture to a lightly oiled 9x13 baking dish. Sprinkle evenly with parmesan.
  4. Bake 20-30 minutes at 350, until heated through and cheese is melted.
Notes
1. Fresh herbs are best, but dried herbs can be substituted in a pinch. Use ⅓ the amount.
2. See here for my tip on cutting squash.
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Wild Mushroom Farro Risotto

Wild Mushroom Farro Risotto | Gather & Dine

Just arrived home from spending a week with my mom and sister’s family and I am feeling so thankful for our shared times of all being together.  Our vacation was filled with so many incredible meals and now that we’re home again,  I’m feeling renewed and inspired to be back in the kitchen.  I love eating out, especially when traveling since there are so many new places to experience, but I also love returning to the kitchen and being able to nourish the people I love.  There is no substitute for gathering around our own table in the quietness of our own home.

Risotto has always been a favorite of mine.  Not sure if it’s the luscious creaminess, the wine, or the multitude of ways in which it can be prepared, but to me risotto is the ultimate comfort food during the winter season.  Since trying to incorporate more whole grains into our meals, I’ve shied away from cooking it too often since it’s usually made with white arborio rice.  Making it with farro has been on my list of things to try and I just got around to finally trying it.  I’m so glad I did because I loved how this turned out so much that I don’t think I’ll ever go back to making it with white arborio rice again!  The farro slowly and almost magically turns rich and creamy as the grains soften and flavors meld.  It takes a bit of patience to gradually add the broth and stir, but like with any properly prepared risotto, patience always pays off in the end.  Stirring risotto can be a fun activity for guests to take turns with as they are mingling with hors d’oeuvres or sometimes I recruit my kids to stir as I try to encourage them to be a part of the meal preparation.  The stirring does not need to be constant, but it should be tended to frequently to avoid burning and the farro should never be allowed to dry out completely.  I think risotto often times has a bad reputation for being time-consuming and complicated,  but really it’s a relatively simple one-pot meal.  If you’ve never tried making it with farro, I hope you give it a try!

Wild Mushroom Farro Risotto | Gather & Dine Wild Mushroom Farro Risotto | Gather & Dine

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Wild Mushroom Farro Risotto
 
Ingredients
  • 7-8 cups chicken or vegetable broth
  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 4 cloves garlic, minced
  • 1 cup farro, soaked 6-8 hours and drained
  • ½ cup white wine
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 16 ounces cremini mushrooms, halved and sliced
  • 8 ounces baby spinach
  • 1 cup shredded cooked turkey or chicken, optional
  • ½ -3/4 cup freshly grated Parmesan cheese
Instructions
  1. In a medium saucepan, simmer the broth and keep warm over low heat.
  2. In a large pot or saute pan, warm the olive oil over medium heat. Add the onions and sauté until they soften, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the farro and stir until evenly coated, but not browned, about 2 minutes.
  3. Add white wine and stir until almost all liquid has been absorbed.
  4. Ladle ¾ cup of the warm broth over the mixture and stir occasionally until most of the liquid is absorbed. Add salt and pepper.
  5. Continue adding broth, ½ cup at a time, after each time liquid has been mostly absorbed, being careful not to let farro dry out. When about half of the broth has been used up, add the mushrooms. Right before the last ½ cup broth is added, add the spinach and turkey or chicken (if using). Farro is done when grains are tender and soft, but still slightly chewy. Total cooking time is about 40 minutes. Turn off heat and stir in parmesan cheese. Season to taste with additional salt and pepper.
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Turkey Spinach Taquitos {with Black Beans and Mascarpone}

Turkey Spinach Taquitos | Gather & Dine

In my freezer, I almost always make sure to keep some variety of taquitos prepared so that I can quickly take them out and heat them in the oven whenever I need a quick meal.  As much as I love to cook, the reality is that I do not have time to cook everyday, especially now that it’s summer vacation. Having fun takes up so much time!

I make a few different versions of taquitos and although I’m not sure which one stands out as my favorite, these Turkey Spinach Taquitos are SO GOOD.  Mascarpone cheese adds creaminess to the delicious filling of cumin-scented ground turkey, fresh spinach, and black beans.  The original recipe from Giada de Laurentiis adds grated cheddar cheese to the top of the taquitos, but I omitted the extra cheese to keep things a bit lighter and also to make these more freezer-friendly.  Instead of the cheese, I brushed the taquitos with some olive oil and sprinkled some fleur de sel salt on top.  I usually double the recipe and freeze the extra taquitos on a big baking sheet.  Once the taquitos are frozen, I transfer them to gallon-sized ziploc bags and take the taquitos out as needed.  Taquitos can be heated directly from the freezer, just add a few extra minutes to the baking time.  Serve with guacamole and salsa.

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Turkey Spinach Taquitos {with Black Beans and Mascarpone}
Serves: 6-8
 
Ingredients
  • 1 tablespoon olive oil
  • 1 large onion, minced
  • 1½ teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • 1 pound ground turkey thigh
  • 1 tablespoon cumin
  • 2 packed cups baby spinach, chopped
  • 1 can black beans, rinsed and drained
  • ¾ cup mascarpone cheese, at room temperature (6 ounces)
  • 12 8-inch whole wheat or spouted grain tortillas
  • olive oil for brushing on the taquitos
  • fluer de sel salt or other course sprinkling salt
Instructions
  1. Preheat oven to 400.
  2. Heat the oil in a large skillet or dutch oven over medium-hight heat. Add the onions, salt, and pepper. Saute until the onion softens and starts to become translucent, about 5 minutes.
  3. Add the ground turkey and cumin and continue cooking until turkey is cooked through, about 5 minutes. Drain about half the fat from the ground turkey mixture and discard.
  4. Add the spinach and cook until spinach is just wilted, about 2-3 minutes. Turn off the heat and add the black beans. Use a pastry cutter to mash some of the beans and then add the mascarpone and mix thoroughly.
  5. Spoon about ¼-1/3 cup of filling onto the middle of a tortilla. Roll up taquito and place seam side down on a lightly oiled baking dish. Repeat with the remaining tortillas.
  6. Use a pastry brush to brush a light coating of olive oil onto each taquito. Sprinkle with some fleur de sel to finish.
  7. Bake at 400 for about 25 minutes, until taquitos are lightly golden brown.
Notes
adapted from Giada de Laurentiis

 

 

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