Tuesday, November 27, 2007

Hey, look! More fennel!


Yeah, I made fennel again. Yum! I didn't get all fancy like last time. I pretty much just piled together a bunch of stuff that I had already. I still like the other fennel recipe the best, but this is good, too and cleanse-friendly!

Fennel and Greens and Lentils, Oh My

2 Tablespoons oil (I used grapeseed)
1 bulb fennel, chopped
1 bunch red chard, rinsed and torn into pieces
4 cloves garlic, chopped
1 cup lentils, cooked (I just used 1 can, which is roughly a little bit more than 1 cup, but whatever)
2 cups cooked brown rice

Saute the fennel in the oil over medium heat. Stir occasionally and cook it until the fennel just starts to turn golden in places. Throw in the garlic and saute for another minute or two. Add the red chard and a splash of water. Put a lid on the pot so that the chard will steam a bit, lifting the lid to turn everything with tongs a few times. Once the greens are all wilty, you're done!

Layer brown rice, lentils and your fennel/greens mixture on a plate. You can add salt and pepper if you want. I added some salt-free Spike for some extra seasoning and flavor.


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