More Food Storage Favorites

These are a few more recipes from our Food Storage Favorites Night!

Herbed Lentils and Rice (I always double this recipe)
Holly Smiley

Combine the following in a crockpot:

2 ¾ cups chicken broth (I usually use water and refrigerated chicken base)
¾ cup water
¾ cup dry lentils, rinsed
¾ cup onions, chopped (can be frozen in baggies)
½ cup dry wild rice (unflavored; the quality of this ingredient makes a big difference, but you can also store a tub of the brown rice/wild rice mix from Costco to use)
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried thyme
1/8 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon (or more!) black pepper

Cook on low for 6-8 hours, or until lentils and rice are tender. Do not remove the lid until it has cooked at least six hours.

Stir in ½-1 cup of grated medium or sharp cheddar cheese (I keep mine frozen in baggies so that it stores longer) five minutes before serving.




Lettuce Wraps
Becky Davis

2 T. oil (divided)
2 T. garlic, minced (divided)
1/4 lb. ground turkey or chicken
1 red bell pepper, diced
1 bunch green onions, chopped
1/2 c. hoisin sauce
2 tsp. dark sesame oil
1 T. chili garlic sauce
1/2 c. chopped dry-roasted peanuts
1 head iceberg or butter lettuce

Heat 1 T. oil in medium saute pan. Add 1 T. minced garlic and cook for 30 seconds. Add ground meat and brown 6 minutes. Drain and set aside. Heat remaining oil and garlic. Add chopped pepper, saute for 1 minute. Add green onions, saute for another minute. Add hoisin sauce, sesame oil, chili sauce. Add peanuts and stir. Spoon mixture into whole lettuce leaves. Wrap into packets and eat.

I replaced half of the meat with wheat berries (cooked wheat kernels).
I've included instructions on how to cook them below:

ADD WHOLE GRAINS: Use barley, wheat, groats, whatever you can buy in bulk.
For added nutrients and roughage, take any amt. of grain and add twice the
water-example: 1 cup grains, to 2 cups water. Bring this to a boil in a pan
over the stove, turn heat to "low" and cover with a lid. Check occasionally
and add more water if dry. In 20-30 minutes, grains should be cooked. When
the whole grains burst open, or are tender to chew, they are ready. Drain
off any excess water. Let grains cool, and store them in the refrigerator.
When you prepare food, toss some grains into your spaghetti sauce, taco
meat, put a layer of them in your favorite lasagna recipe, sprinkle them
over a salad or in a wrap. They go well in any soup, and add interest to
sandwiches. Grains are good in any recipe that calls for cooked, ground
beef. Just use less meat, and replace it with cooked grains. These are
also very good with a little salt, sugar and milk for a power breakfast in
the morning. They are really filling, TOTAL nutrition, and cost very
little. Besides, they are part of our FOOD STORAGE necessities, and we read
"all grain is good for the food of man." (See the Word of Wisdom for more
inspiration. D & C 89.)