I don't usually share link love, but I know a lot of bloggers who do, and I think I might start making it a regular thing! Some pretty cool/interesting stuff is happening:
- Invisibilia (a really rad podcast) got picked up by NPR! Way to go guys!! Listen to their first public radio piece here - it will blow your mind.
- Masumoto Family Farms' peach tree adoptions are now open!
- Regenerative farming (also known as carbon farming) was discussed at the Paris Climate Conference in December. Read here and here about this idea and its potential to combat climate change.
- Do YOU know your state's reproductive rights grade? Spoiler alert: it's probably an F.
- (But at least we're all doing better than El Salvador?)
- Questival is coming to Salt Lake City in April! Mark your calendars and lace your shoes!
- Last week's episode of "the GOP attempts to block climate/environmental legislation"
- This is probably the most awesome local bike initiative/program ever.
- Watch the documentary the made the National Outdoor Leadership School famous!
Feel free and peruse these at your leisure, or when your brain craps out at work at 3:30pm tomorrow in anticipation of the weekend. Or maybe while you wait for your rice and lentils to cook for your winter mujaddara! :)
generously serves 4-6 (or two with leftovers)
You'll notice that this recipe is somewhat different from the Summer Mujaddara I made a few months ago. The main differences are in the lack of lemon juice (since the toppings include lime juice) and greens in the base mixture, and a slight increase in the proportion of rice to lentils and onions. I've been liking a little more rice in my mujaddara recently, but I mean, do what you want! Add an extra caramelized onion! Add more lentils! Throw the greens back in! Swap squash for the sweet potatoes in the topping! Add pepitas! I could go on, but I won't!
1 cup black beluga lentils, cooked (I add one bay leaf and a slug of brandy to my lentils while they cook)
2 onions, caramelized (slowly cook in a couple of tablespoons of butter or olive oil until golden brown)
1 1/2 cups jasmine rice, cooked (cook with a scant tablespoon of olive oil to keep the grains from sticking)
Kosher salt, to taste
Olive oil (optional)
Roasted sweet potato - 1/3-1/2 a potato per person (I cut mine into 3/4-inch chunks, toss with olive oil, and roast at 400˚F until the edges are crisp and the inside is like custard)
Avocado, sliced - I use 1/4-1/2 avocado per person
Cilantro, coarsely chopped
Hemp seeds
Flaky salt (such as Maldon)
Piment d'Espelette
Fresh lime juice
In a large bowl, gently mix the lentils and onions together until well combined. Add the rice and, using your hands, mix the lentils and onions into the rice. Sprinkle a generous pinch of salt over everything and gently mix again, tasting and adding additional salt if needed. If the mixture seems quite dry or the rice is sticking to itself and clumping, you can drizzle the mixture with a little olive oil to loosen things up.
To serve: serve warm or at room temperature (if making ahead, let it come to room temperature or gently warm, covered, in a 200˚F oven with a couple of tablespoons of water added to the mixture), along with the toppings listed below. Pile things up in bowls, or let people add exactly how much of everything they want to their own mujaddara.
