Vegetarian Times Jan/Feb 2016 - Serves 4
From the same article for a Super Bowl Party, this recipe does a nice job of using up a few more of this week's delicious vegetables!
1 head Romanesco or Broccoli, cut into florets
1 cup Black or Forbidden Rice
1 1/2 cups Red Lentils, rinsed and drained
2-3 TB Tom Yum Hot and Sour Soup paste
2 cups Spinach, leaves washed very well
1/4 cup Roasted chopped Cashews or Peanuts
Basil or Cilantro leaves for garnish, optional, or use some of the Parsley from this week's share
Sauce:
8 Green Onions, finely chopped
1/2 cup light Coconut Milk
To make Bowls: Cook Romanesco/Broccoli in 8 cups boiling salted water 4 minutes. Drain and reserve cooking water. Bring black rice and 2 cups reserved cooking liquid to a boil in medium saucepan. Cover, reduce heat to medium-low, and cook 18 to 25 minutes, or until all is water is absorbed. Bring lentils, Tom yum paste, and 3 more cups reserved broccoli cooking water to a boil in a medium saucepan. Reduce heat to medium-low and simmer, covered, 10 to 15 minutes, or until lentils are tender. Stir in spinach. To make Sauce: Stir together ingredients in small bowl. Spoon 1/2 cup rice and 1/2 cup lentils into each bowl. Top with 1 cup Romanesco/Broccoli. Sprinkle with 1 TB cashews and garnish with cilantro, drizzle with 2 TB Sauce.