Dinner Bowl #109

 

Something simple: Brown rice, sweet Korean-style lentils (recipe from It Doesn't Taste Like Chicken), spinach namul (recipe from Maangchi), maple gochujang delicata squash (recipe from Nuts About Greens), and some simply dressed cucumber slices.

This was pretty great, but I've had most of these things before, so I don't think I have much commentary. I will note that the squash doesn't take as long to cook, I think, than the recipe suggests; some of mine got a little burnt. Also, there really wasn't enough sauce for a coating after cooking--it all went into the oven with it. But it was tasty, so I'm forgiving.

I find, incidentally, that if you use a lot more water when you cook brown rice, it's an improvement. I mean, you do you, but a 3-to-1 ratio in my rice cooker is really what makes the most sense for brown rice I enjoy. No wonder it takes so long to cook!