1 cup French green lentils
½ ounce dried porcini mushrooms, crushed
1/2 cup red or white rice
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon celery seed
1/4 teaspoon dried oregano
1 bay leaf
1 tablespoon tomato powder* (optional)
1/3 cup split green peas
- Select an attractive one pint clear glass container or plastic gift bag. Measure the lentils into the bottom. Pulse the dry muchroom pieces in a food processor until broken into inch-long pieces. Spread them on top of the lentils.
- Add a layer of red rice over the mushrooms. Mix and spread the dried herbs and tomato powder over the rice. Add a layer of peas last.
- Accompany this jar with the following recipe:
"Saute 1/2 cup diced onion and 1 crushed garlic clove in olive oil. Add contents of jar to the pot and add 8 cups cool water. Bring liquid to a simmer and cook partially covered for 25 minutes,. Season with 1/2 tablespoon salt and 1/4 teaspoon ground black pepper. Serve hot with a garnish of Greek yogurt and chopped chives or top with a poached egg."
* Tomato Powder is available at www.thespicehouse.com