I know that the temperature has risen greatly in recent days but the rain that persists continues to cool me! I still appreciate the good hot dishes that bake in the oven and warms me.
Not long ago, I gave you my recipe of mashed potatoes gratin, it was really good. Today, I wanted to experience something else with seasonal and local vegetables. Moreover, all the products in the video come from a farm not very far from my grandparent’s house.
Did you know that eating locally can be even more important than you think? Some studies prove that Humain must eat products of his land, that is to say that grow close to where he was born and where he lives. Humain would be made up for these vegetables and these vegetables would possess the nutrients he needs where he is.
The exotic fruits of hot countries are full of water. It’s not for nothing. Humains who live there need a lot of hydration to live in these conditions of great heat.
Nothing is done at random and as my dear mother says so well, nature is well made. You have to eat local (and organic if possible). Unfortunately, the bio that comes from the sea of plastic (Spain) is not very ecological and the conditions in which grow vegetables reduced the nutrients of these by lack of sun for example.
The best thing we can do is to turn to the small farmer in the corner, hoping that he does not use too much pesticides. If you are in Paris, know that there are many farms in Ile-de-France. To enjoy their products and support them, I really like the site of La Ruche qui dit Oui.
On this, I let you discover the video of the recipe. Beautiful day at all,
Cabbage, rice, lentils,carrots and beets gratin
For 6 personnes
Vegan / Gluten Free
Preparation time : 1 hour / Cooking time : 45 minutes
1 green cabbage
2 cups uncooked rice
2 cups uncooked lentils
2 tbsp dried thyme
1 tbsp garlic powder
1 tbsp olive oil
salt and pepper
Blanch the cabbage (after washing) for 25 minutes. Cook rice and lentils.
Cut the carrots and beetroot into small cubes and chop the shallots.
In a pot, pour 1 tsp of olive oil and add the chopped shallots. Sauté 3 minutes. Add carrots, beetroot, thyme and garlic powder. Sauté 10 minutes. Add a trickle of water if it attaches.
Then add the lentils, mix and rice. Mix again to ensure all ingredients are well distributed.
Take a gratin dish and line the bottom with cabbage leaves. On top, spread a little of the preparation made of rice, lentils and vegetables. Repeat several times as for lasagne until not having any more farce. The last bed should be made with cabbage leaves.
Bake at 180 ° C for 45 minutes.