The best thing about a spring garden is that there's always something to put in a salad. As you can see, though young, there's already a variety of
lettuces, onions, spinach, broccoli leaves, and chard. Yummy!
My salad greens chosen, it was time to get the ingredients ready for my entree: 1/2 cup brown rice, 1/4 cup steel cut oats, 1/4 cup orange and green lentils. Mixed them altogether and then gave them a thorough rinse under cold water before placing in my hot-water heated baking dish. Stirred into the mix, 1 tsp. chopped dried figs, 1 Tbsp. of raisins, and 1 Tbsp. chopped pecans.
In a saucepan over medium heat, I poured 1 can of chicken stock, plus water to equal 3 cups, and brought it to just under a boil. In a separate small bowl, 1/2 tsp each of curry powder, ground fennel seed, sesame seeds, and, 1/4 tsp each of ground mace, ground nutmeg, ground cinnamon, 1/8 tsp ground cloves, salt and pepper to taste; stirred the spices into the Lentil-Rice mix. When the liquid reached a strong simmer, I added 2 Tbspns butter and two beaten eggs that had been tempered with some of the stock before adding to the pot so that the eggs wouldn't curdle.
Careully added the hot liquid to the baking pot and mixed till thoroughly blended. Covered and placed it in the solar oven to bake for approximately 2-1/2 hours.
Presentation is everything, isn't it?! This turned out to be a perfect meal for hot, sunny, days. Nutritious, light, and so good for you. What do you think?