One Pot Lentil Whole Grain Casserole

I love this easy and hardy one pot meal. This is a great cool weather recipe. Unfortunately in New Hampshire that can be and is the fourth of July.

Try different oils. Coconut oil will give it a sweet coconut taste, olive oil is more neutral and if you want a stronger taste sesame oil is nice.

If you want to go gluten free, substitute brown rice for barley. The more millet you use the sweeter and more porridge-like this will be.

This makes 8-10 servings

Ingredients

1 to 2 tablespoons olive oil

1 1/2 cup of mixed grains (I like a mix of 2 parts barley to one part each millet and amaranth)

1 cup lentil (I like to mix black and red but green is fine)

1/2 cup red quinoa

4-5 medium size carrots thickly sliced

1 shallot finely chopped

1 large sweet potato peeled and cut in large cubes

1 medium eggplant peeled and cut in large cubes

2 tablespoons red or cooking wine

1 tablespoon powdered veggie base

2 teaspoons vegan Worcestershire sauce

1 1/2 teaspoon salt

5 cups of water

1 bunch of greens (kale, cabbage or mustard greens work) destemmed and cut in short ribbons

Instructions

1) Preheat oven to 350 while you cut veggies.

2) Put everything in a 5 quart heavy casserole dish with lid. Stir a bit. Put in oven on middle shelf with lid.

3) Set timer for 60 minutes. At 60 minutes stir cautiously (It is very hot and steamy). Put back in the oven another 10-20 minutes depending on tenderness of veggies and water that remains to be absorbed.

4) Remove from oven and fold in greens. Let sit with lid on 10 minutes.

Eat warm and enjoy! This freezes very well.