Wild rice and Puy lentil bowl with roasted squash, za’atar, and tahini
One of the many strategies we utilize for keeping things moving along at home without too much chaos is to spend time on weekends cooking batches of meal components to put together at a moment’s notice. We usually cook a big batch of a grain, a bean or lentil, and a variety of roasted or otherwise cooked vegetables, and – if we’re really on top of our game – a sauce or two, maybe a big batch of soup, and some breakfast and snack items for Aldo (like smoothies poured into reusable pouches, a batch of these mini muffins, or some homemade Lara bars).
This meal was one that worked into that routine – I had planned out the combination ahead of time, but doubled the batches of rice, lentils, and squash and used those in other meals throughout the week. Leftover rice became gallo pinto with fried eggs for breakfast, lentils were mixed into pasta and other dishes for Aldo’s lunches, etc. etc. Weekday lunches for Aldo and I are commonly portions of grains and beans and vegetables in various configurations, heated in pans on the stove (or incorporated into packaged macaroni and cheese or Indian food – lest you think I do everything from scratch). Read more
