NYC is about to be hit with another storm, and that means icy roads and (BOO), the treadmill.
So I took advantage of the clear Central Park roads this morning for an easy 7.5 mile run at about an 8:50/mile average pace. It was certainly chilly, but I’ll take an outdoor run over the TM any day.
Last winter I actually did a lot of my runs indoors – something about the dark, cold park intimidated me. But this year I look forward to getting out there in the mornings, and am always surprised with the number of crazy runners out there braving the elements along with me.
This chilliness has been making me crave hearty, comforting dishes.
Enter a simple recipe I saw in the New York Times a few weeks ago from Mark Bittman
Prep was simple, and really just involved cooking the vegetables, adding in the beans and rice and allowing to simmer. My kind of dish, for sure.
It turned out great – to me, there’s something comforting about the taste of lentils and rice. Maybe it’s because my great-grandma used to make it a lot and it reminds me of her. 🙂
After cooking, I had some with baked cod and some fresh greens.
It was seriously delicious. I saved the rest in Tupperware for weekday dinners.
The dish reheated is just as great, and I added some fresh veggies the next day – bell peppers, greens and cauliflower. The green beans did not hold up in the fridge very well – next time I’ll probably go with a different veggie (maybe broccoli?).
Here’s the recipe with my tweaks:
Lentils, Rice and Vegetables (yield: 4-6 servings)
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 large carrot, chopped
- 1 cup crimini mushrooms, chopped
- 1 cup fresh green beans (or other veggie of you choice!)
- 1 tbsp minced garlic
- Salt and pepper to taste
- 2 cups lentils, rinsed and picked over
- 1 cup long grain brown rice (I used TJ’s Brown rice medley with barley and radish seeds
Put oil in large sauce pan over medium heat; add vegetables when hot. Cook until veggies are tender (5-10 minutes) and add garlic, salt and pepper and cook for another minute. Then add lentils, rice and 4 cups of water. Bring to a boil, cover, reduce heat and let simmer. After about 30 minutes, the rice and lentils should be tender and water absorbed. If not, continue simmering for a few minutes until the water is absorbed.
Question: What’s your go-to comfort food when it gets cold? When do you take your runs inside on the TM? Icy roads and blizzards do it for me!