Vegetarian Times Jan/Feb 2016 - Serves 4

From the same article for a Super Bowl Party, this recipe does a nice job of using up a few more of this week's delicious vegetables!

1 head Romanesco or Broccoli, cut into florets

1 cup Black or Forbidden Rice

1 1/2 cups Red Lentils, rinsed and drained

2-3 TB Tom Yum Hot and Sour Soup paste

2 cups Spinach, leaves washed very well

1/4 cup Roasted chopped Cashews or Peanuts

Basil or Cilantro leaves for garnish, optional, or use some of the Parsley from this week's share


8 Green Onions, finely chopped

1/2 cup light Coconut Milk

To make Bowls: Cook Romanesco/Broccoli in 8 cups boiling salted water 4 minutes.  Drain and reserve cooking water.  Bring black rice and 2 cups reserved cooking liquid to a boil in medium saucepan.  Cover, reduce heat to medium-low, and cook 18 to 25 minutes, or until all is water is absorbed.  Bring lentils, Tom yum paste, and 3 more cups reserved broccoli cooking water to a boil in a medium saucepan.  Reduce heat to medium-low and simmer, covered, 10 to 15 minutes, or until lentils are tender.  Stir in spinach.  To make Sauce: Stir together ingredients in small bowl.  Spoon 1/2 cup rice and 1/2 cup lentils into each bowl.  Top with 1 cup Romanesco/Broccoli.  Sprinkle with 1 TB cashews and garnish with cilantro, drizzle with 2 TB Sauce.