A delicious example of a collaborative dinner -- Zach outside grilling the chicken and me inside with the Lebanese rice pilaf ...
Lebanese Rice Pilaf with Spinach and Roasted Grapes
2 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 tsp cumin
3/4 tsp cinnamon
1/2 tsp ground allspice
3.5 cups organic vegetable broth
3/4 cup dried green lentils
3/4 cup long grain brown rice
Heat oil and cook onion until translucent. Add spice and garlic, cook until fragrant.
Add broth and lentils, bring to boil, then reduce heat to medium-low and simmer covered for 20 minutes.
Stir in rice, return to boil. Reduce heat to medium-low and simmer covered, until rice and lentils are tender, about 20 minutes.
Top rice pilaf with wilted spinach and roasted grapes.
Wilted Spinach with Mushrooms
Saute a head of spinach and one cup of sliced mushrooms with 1 tablespoon of olive oil.
2 cups grapes
1/2 red onion, sliced
2 tbsp extra virgin olive oil
Preheat oven to 350F degrees. Coat onions and grapes in olive oil.
Spread the mixture evenly on a cookie sheet and roast until slightly browned, about 50 minutes.
And the secret to cooking chicken on the grill ... start with chicken breasts pounded to equal thickness and marinate with olive oil and yogurt for at least 3 hours. Feel free to add herbs such as parsley, thyme, and/or tarragon. Grill chicken for 3-4 minutes per side.
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