Goat City Original, inspired by large communal dinners made in the AS220 kitchen in Providence in the late 90s. I think Mark Pedini and Matt Everett are the ones who named this dish so aptly.
Worms -n- Dirt
8 oz. lentils
12 oz. cooked brown rice pasta or other g-f pasta (I used Tinkyada veggie spirals)
1 bunch of beets with their greens scrubbed, peeled and chopped into bite sized chunks
balsamic vinegar
olive oil
Braggs
2-3 cloves garlic
1 t cumin
1/8 t cayenne
salt and pepper
Start by boiling your lentils til tender, about 25 mins. Prepare beets and steam bottoms for 10-15 mins, add in the greens in the last mins of steaming. Strain out lentils and place in a large bowl with your steamed beets and greens. Boil your pasta (mine took 15-16 mins). Drain and rinse, add to bowl. Saute garlic in olive oil, add to bowl, along with your spices to taste and a goodly splash of olive oil, balsamic vinegar and Braggs (if I had to guess how much of each, I think 1/4 c olive oil, 1/8 c ea of vinegar and Braggs). Stir gently and taste. I sometimes add a little more Braggs, sea salt or balsamic vinegar to get the balance right. Serve warm. This feeds an army. I have made it many times for traveling bands coming through our house.
Enjoy!!
No comments:
Post a Comment