Grains and Legumes

Amidst all our crazy gourmet moments, Craig and I have been trying to eat food that's pretty healthy, and I've been making use of the NY Times Recipes for Health section--sometimes the recipes can be pretty bland, but the ones for whole grains seem good. Below, wild rice and asparagus:

I've actually made this twice now, because it's really tasty and easy. It's wild and brown rice, tossed with a walnut vinaigrette and walnuts, herbs, and asparagus. I toasted the walnuts and served it over spinach for a dinner salad.

This is another recipe from the Times, royal quinoa with tofu and snow peas.

My royal and prole quinoa were mixed together, so I used those, and it didn't quite toast up the way the recipe said it would, but it was good. The tofu is crisped up in the pan and the whole thing is tossed with a sesame ginger vinaigrette. Again, I threw in some spinach, steamed with the snow peas.


The recipe for chicken and brown lentils with Moroccan dressing is from Epicurious. I used chicken thighs, and served it warm over more spinach:

All three of these were really easy and pretty good, and are good served room temp. Now that we've eaten our whole grains and legumes and spinach, we're ready for jellybeans!