My pantry is full of ingredients. Full of ingredients I bought for one recipe. Special whole grains–amaranth, quinoa, farro, barley–and lots of lentils and beans. I have three (3!) different types of lentils. I made Lentils and Rice with Caramelized Onions from Mark Bittman’s How to Cook Everything because I wanted to make room in my pantry. I now only have 2 types of lentils. 🙂
I cooked a similar recipe from Veganomicon before. It’s a simple vegan comfort-food recipe that’s good when it’s cold outside (even Southern California cold).
You can find the recipe HERE.
Last year, while on Taha’a, I bought a bunch of Tahitian vanilla beans. I used my last Tahitian bean to make the Rice Gelato from David Lebovitz’s The Perfect Scoop. Today, I’m back on Taha’a (80% of Tahitian vanilla beans grow on this island) and stocking up on vanilla beans. I think I will buy twice as much as I bought last year because this will be my last trip to the region for quite awhile (if ever again).
This recipe was definitely worth using my last bean. In addition to vanilla, the gelato is flavored with orange zest and tastes like frozen rice pudding. You can find the recipe HERE.