Name: Savory Autumn Wild Rice and Quinoa
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1-1/4 cup Floating Leaf Sprouted Crimson Lentils, Wild Rice and Quinoa; 3-3/4 cup chicken stock*; 1 bay leaf; 2 tablespoons butter, divided*; 2 tablespoons olive oil, divided; 8 ounces brown mushroom, sliced; 1/4 teaspoon pinch of kosher salt; 1/4 teaspoon freshly ground black pepper; 1-1/4 cup chopped yellow onion; 1 Serrano pepper, deseeded and finely chopped; 2 tablespoons chopped fresh parsley; Heroine Chicken; Mashed Potatoes (recipe below); Green Beans (recipe below)

Ingredients

2 pounds green beans
3 pieces uncooked bacon
1 tablespoon kosher salt
1 1/2 cups chopped yellow onion
3 tablespoons unsalted butter

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Instructions

Cut the ends off the green beans and rinse throughly. In a large pot, combine the green beans, bacon, salt and onions. Fill with water until covered, about 4 cups. Bring to a boil, then reduce the heat and simmer for 30 minutes. When done, remove 3/4 of the liquid in the pan, and discard. Add the butter to the beans and stir until melted and combined throughly. Serve.