So with only 5 months until we can harvest fresh rhubarb, we'd better keep eating our canned and frozen rhubarb. I'm going to be taking some of our canned stewed rhubarb to a Michigan Lady Food Bloggers "Summer in January" gathering where we are bringing food that reminds us of summer. However, there are many ways to use rhubarb in savory dishes. Here is a favorite of mine as it combines so many unusual flavors and healthy foods all in one dish! I took it to the last Slow Food book club. There was not much left over, but I was glad to see a little that I could take home to enjoy the next day.
Lentils Curried with Rhubarb and Sweet Potatoes
• 1 cup dry red lentils
• 1 very large sweet potato, peeled and sliced
• 1 Tablespoon olive oil
• 1-2 cup rhubarb, diced (I used my frozen rhubarb slices)
• 1-2 Tbsp. honey (I use the smaller amount)
• 1 Tbsp. curry powder (mild or spicy if your family says ok)
• 1-2 Tbsp. fresh ginger root, grated
• 1 tsp. hot red chili powder
• Salt and pepper to taste (I added a bit of pepper but no salt)
Procedure:
Ending with a short blessing:
Oh Lord of the universe
Please accept all this food
It was given by you
Let it be of service to all
Only you can bless it.
~~Bhagavad Gita (500 BC)
Diana Dyer, MS, RD
4 comments:
And only five more months til summer vacation
:)
That reminds me...I got to order strawberry plants to go with the rhubarb!
...And only 5 more months until baby salad greens. =)
Nice posting. Do you know about this edition of the Gita?
http://www.YogaVidya.com/gita.html
Yes, not long to go until rhubarb season if we ever get out of our deep-freeze here in Ontario.
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