Low Bowl #38

 

The lunch of using-it-because-it-is-there champions: Brown rice, bulgogi lentils with shiitake mushrooms (recipe from Crumbs & Caramel), an improvisational Korean-style veggie pancake made from the stems and leaves of a cauliflower, some dipping sauce, and Korean style broccoli salad (recipe from Maangchi).

I loved these lentils! The only thing I had besides red lentils was French green lentils, but they worked great with this. It had an amazing depth of flavor. I didn't have quite enough shiitake mushrooms, but I don't think that mattered. I think they were still great.

I prefer brown rice cooked a bit longer, so I add about a ratio of 1 part brown rice, 2.5 or 3 parts water to my rice cooker, and that turns out delicious-to-me brown rice every time I use the medium grain kind. So  no complaints there, either.

The broccoli! It's so addictive! Try this!

And the pancakes were a success, too, of  a sort. I think they could have used more veggies for a greater depth of flavor, but they tasted pretty good and used up some more of my Korean pancake mix.

Here's to cauliflower leaves!