lentils & rice

With our economy in the crapper, and so many feeling the crunch, some for the first time ever, of course we are all interested in saving some bucks. My own household has zero income (save for the husband's unemployment benefits) currently and so one might think that we're making drastic changes to our lifestyle. Only, well, no, we're not. The changes are small, things you wouldn't notice, and mostly reside in the realm of psychological distress (the insomnia and wrenched guts of wondering how long we can stave off foreclosure, you know, gripping subjects like that). I'm doing less thrift store therapy, our bills are not as cut and dried and tidy anymore, and we have to say No to the children more often. But other things, like what we eat, remain exactly the same (uh, cross fingers, knock on wood, say your prayers, because who knows how long we'll tread water like this??).

According to so many stories I've heard on the radio (before potential pandemic usurped economic downturn, anyhow) eating for less is the new five star restaurant. I heard some silly chef challenge on All Things Considered recently that had famous names (not so famous that I knew who they were, but whatever.) in food attempting to make a tasty meal for a family of four on a budget of ten dollars. And I nearly switched the station because, seriously? This is news?

But then I had to step back and remind myself that not every person responsible for feeding a family has the same good fortune I have to both a) not ever had much money to start with and b) a formative young adult introduction to being healthy and being cheap.

Actually, I'm pretty sure that it was the cheap that beget the healthy, even if, over the years, the subjects morphed into a symbiotic jumble of mindful living. But I might not ever have made it to where I am now had I not read The Tightwad Gazette in the first year of my marriage.

I didn't catch on to Amy Dacyzyn's compendium of frugal living tips in its newsletter days, no, I checked out the books from the library (but years afterward, the three volumes were published together in one fat edition). And I ate them up entirely. It's been a long time since I've read them, I bet the references are dated and maybe a little hokey, but the suggestions, I'm sure, are still sound.

Suddenly I'm doubting the veracity of one of my family's longstanding menu staples, ye olde Lentils and Rice, and whether it's a Tightwad inspired dish or not. It doesn't matter. It's cheap. It's easy. It's delicious. It's good for you. We eat it every week.

We've also been a vegetarian family for over ten years now, so it's not a lightbulb moment at this point to realize that meatless meals cost less. In fact, though I'm really saving this subject for a post all its own, I must briefly mention that if you're eating meat at every meal, you're probably contributing to all manner of societal ills and atrocities because there's no way in heck this planet can support animal consumption at the rate our country has expected it for so long. Okay.

And if you're not a vegetarian (really, I have no problem with omnivores, it's the factory farming and culture of excess and draining resources and animal cruelty, among other things, that irks me) you should still be eating a lot of bean based meals. I'm glad that pinched pocketbooks are finally compelling some people to make this a priority, better now than never I guess. Though I admit that it truly does surprise me that something as simple as Beans (or Lentils) and rice can be regarded as revolutionary.

So this is a favorite meal of mine because, first of all, everybody eats it. It cooks up long and slow so unless I'm running late, I get it going early and dinner happens smoothly, without any of that last minute Witching Hour Hungry Kids rush. So, all that PLUS it's the perfect dish for using up whatever's languishing in the not-so-crisper drawer in your fridge.

Here's the gist (per my transcribed scrawl in the little spiral notebook that's lived in the silverware drawer of every house I've ever lived in as a married lady): in a 9 x 13 casserole, dump together 3/4 C rice, 1/2 C lentils, chopped veggies, 2 1/2 C water or stock. salt/spices/seasonings to taste. Cover. Bake 325 for 90 min.

That's the basic idea, but I usually double it and make the rice to lentil ratio heavier on the lentil side. I use brown basmati and, also, some sort of tomato, canned diced or tomato sauce. The picture above is prior to adding the (self-picked and canned w/ a friend last late summer) tomatoes, but after I grated in a few stringy carrots and chopped up some salad greens that were starting to head south. I had just picked up our first CSA share of the season and needed to out-with-the-old in our refrigerator to make room-for-the-new.

We have eaten this in so many (many many!) configurations, but last week I served it alongside a carmelized leek and rapini frittata. The leeks and rapini were also part of our CSA share from of our favorite local farmers (who also happen to be friends, making the whole 'do you know where your food comes from?' question so much more personal and true). Leftovers are great to throw into a tortilla for a fast lunch. At our house we always say "lentilsnrice" all smashed together in one fast word like that. Lentilsnrice. Not just for tightwads!