Sunday, January 10, 2016

In Rhythm of the Meal Plan

The pesto salmon-lentil-rice platter was inspired by Rachael Ray Everyday Magazine,in a section called "Happy Eats".  The plate design fits the basic protein-grain-vegetable plan with bonus good fats, whole grains, sustainable seafood, heirloom rice and more.  We sat at the bar and peeled a mango to finish our meal.

Forbidden Rice & Red Lentils

(Serves 2)

Cook rice in simmering water (covered) until tender, approximately 1 hour.  Drain and rinse with cold water.
1/4 cup forbidden rice

Cook lentils in simmering water (covered) until tender, approximately 25 minutes.
1/4 cup red lentils
Drain excess water, leaving a tiny amount in the pan.
Stir in rice. 
Add lemon juice and turmeric.  Heat for 10 minutes.
1 teaspoon lemon juice
1 teaspoon fresh grated turmeric

Arugula Pesto

(Serves 2)

Grind almonds, garlic, leaves and oil in a mini food processor.
2 tablespoon ground almonds
1 garlic clove, crushed
2 basil leaves
1 cup arugula leaves
2 teaspoon olive oil

Platter Assembly    

Bake salmon at 325 F. for 15 minutes.  I used my toaster oven. 
Spread pesto over top of salmon.
Bake 5 more minutes.

Serve salmon over forbidden rice with lentils.    

Rule #1:  Enjoy the meal and the company of your loved ones!

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