Buttery Spiced Pilaf with Bitter GreensMolly Watson's Buttery Spiced Pilaf with Bitter Greens
february 29, 2015

On  leap of faith I brought this to a potluck for my friend Britt's birthday, without previously testing the recipe. It was a big hit! Lentils, quinoa, cracked wheat, greens and a good salty spice blend make this dish a sure thing. So much so that the party host asked to keep leftovers for herself. What could be better than that?

I used a blend of mustard, radish and turnip for the greens, all of which came in our CSA box. It felt great to leave the turnips and radishes in the fridge for later and use up their tops in something delicious.

All Wrapped Up and Ready to Go

For the potluck I made a double batch, which seemed the right amount for a group of 5 or so families, each with 1-3 kids. Though most of the kids didn't touch it. It's good with both lentils and cracked wheat, but the recipe says you can use one or the other if that is all you've got. French green lentils worked out well for me, they don't seem to get as squishy as the brown, disk shaped version.

To get it to the potluck I wrapped the whole bowl up in a carrying cloth that I bought from Quitokeeto a year or two ago. You just fold the square of fabric up around any shape or size of bowl, then tie each set of opposite corners together on top. The knots work as a handle for carrying the bundle. It is way better than any of the million reusable bags that I own and it obviates the need for multiple different shaped and sized containers with handles. I'm so glad I have two of them.

 The recipe is on p. 56 of Molly Watson's Greens + Grains: Recipes for Deliciously Healthful Meals.


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this recipe is from:

Greens + Grains

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