HER CONFERENCE JANUARY 2025 LUNCH RECIPE:
Lentil Rice: This is from a group of traditional Greek risotto-type vegan gluten-free dishes--here is a blog post I wrote about these dishes
4 servings
Ingredients:
4 tbsp (or just coat the bottom of the pan!) EVGE EVOO
1 cup small lentils, dry, uncooked
2 bay leaves
2 medium onions chopped
2 garlic cloves minced
2 carrots diced
2 celery stalks diced
1 cup rice of choice (uncooked), either medium grain for a creamy texture like risotto or jasmine or basmati for a fluffier rice
1 tbsp tomato paste
freshly ground pepper
1 teaspoon salt (plus some salt when preparing lentils)
Instructions
Lentil preparation: You can do more lentils and freeze for future use
Rinse the dry lentils, put in a pot with water and bring to a boil. Drain the lentils, put them back in the pot with about ¾ cups cold fresh water, along with the bay leaves and about a teaspoon of salt. Simmer for about 15-20 minutes until soft (not mushy). Drain the lentils and set aside.
Rice preparation
1. In a large deep pan (or pot) heat the olive oil and sauté the onions until translucent.
2. Add the carrot and celery & sauté 2-3 minutes more.
3. Add the garlic and the tomato paste and sauté for about 30 seconds.
4. Add the rice and sauté for another 2 minutes.
5. Add the lentils, salt and pepper and stir well.
6. Finally add 1 cups water for medium grain rice OR 3/4 cup of water for jasmine or basmati and simmer for about 15 minutes, covered until rice is cooked and water is absorbed. Add more hot water as needed.
Remove from heat and fluff with a fork. Sprinkle some chopped parsley. You may serve with feta cheese.
Chicken skewers (for 8 skewers–6″)
2 boneless chicken breasts OR thighs cut into 32 cubes
24 pepper pieces
16 onion pieces
Marinade:
1/4 cup of yoghurt
½ lemon zest
1 tbsp EVGE EVOO
1/2 tsp salt
2 tsp oregano
1 tsp thyme
**Marinate chicken at least 8 hours or overnight
Here is a post with all my skewer recipes
Lettuce & cabbage salad--here is a blog post about these salads AND here is the recipe for Authentic Greek salad
2 cups finely chopped Romaine lettuce
1 finely chopped fresh green onion
1 tbsp finely chopped dill
1 cup finely chopped cabbage
1 carrot shredded
Dressing:
1tbsp apple cider vinegar
3tbsp EVGE EVOO
Mix salad and salt and then mix with dressing
Tzatziki (my recipe is in the link!)
Carol Papaletsos
Be My Guest in Greece
+1 803 445 8545