As the days get colder, my body craves comforting food. Stews, soups, and casseroles, laden with legumes, root vegetables, and winter squashes, are among the cold weather foods I love to create and my family loves to devour.
Our CSA, Oakhill Organics offered us gorgeous, sweet, delicious carrots this week, and I could not resist taking a picture of them. Dominic mentioned that I have posted a lot of pictures of carrots in the past, but I think they are stunning, and unique, and I celebrate their imperfections, so here is another picture of carrots.
This recipe is inspired by Food.com’s Brown Rice and Lentil Casserole. My family ate this hearty meal for two nights with roasted chicken alongside a cucumber and tomato salad. We had enough left over for lunch the third day. This recipe can comfortably be a side dish as well as an entree. Add some cubed roasted squash for some caramelized sweetness. I did not have any on hand, but you can easily substitute vegetable broth for chicken broth, to make this dish vegetarian. I hope this versatile recipe warms your family through the cold weather months, as it will mine.
|Lentils, Carrots, and Rice Casserole|
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