DEVIL'SWORKSHOP.
::: g we know why the devil has one :::
LENTIL STEW WITH ORANGES from "Real Simple Magazine" Makes 4 servings To save yourself some time, you can substitute 1/2 cup store-bought orange juice for the freshly squeezed. 2 tablespoons olive oil 4 ounces Spanish chorizo sausage, thinly sliced 1 medium onion, peeled and finely chopped 2 cloves garlic, peeled and finely chopped 2 1/4 cups brown lentils, rinsed 1 cup dry red wine 2 1/2 cups low-sodium chicken broth 5 small seedless (navel) oranges 1 teaspoon kosher salt 3/4 teaspoon black pepper 1/3 cup chopped fresh dill Heat the oil in a large, deep saucepan over medium heat. Add the chorizo and cook until just browned on both sides, about 5 minutes. Transfer to a plate; set aside. Return the pan and drippings to medium heat, add the onion, and cook for 5 minutes. Add the garlic and cook for 1 minute. Add the lentils, increase heat to medium-high, and cook, stirring constantly, for 2 minutes. Add the wine and simmer until almost evaporated, about 3 minutes. Add the broth and bring to a simmer. Reduce heat, cover partially, and simmer gently, stirring occasionally, until the lentils are tender, 40 to 45 minutes. Meanwhile, squeeze the juice from 2 of the oranges. Remove the peel and pith from the remaining oranges and slice the flesh into 1/4-inch rounds. Add the chorizo to the lentils and stir in the orange juice. Season with the salt and pepper. Remove from heat and stir in the dill and orange rounds.
Heat the oil in a large, deep saucepan over medium heat. Add the chorizo and cook until just browned on both sides, about 5 minutes. Transfer to a plate; set aside. Return the pan and drippings to medium heat, add the onion, and cook for 5 minutes. Add the garlic and cook for 1 minute. Add the lentils, increase heat to medium-high, and cook, stirring constantly, for 2 minutes. Add the wine and simmer until almost evaporated, about 3 minutes. Add the broth and bring to a simmer. Reduce heat, cover partially, and simmer gently, stirring occasionally, until the lentils are tender, 40 to 45 minutes. Meanwhile, squeeze the juice from 2 of the oranges. Remove the peel and pith from the remaining oranges and slice the flesh into 1/4-inch rounds. Add the chorizo to the lentils and stir in the orange juice. Season with the salt and pepper. Remove from heat and stir in the dill and orange rounds.
::: g we know why the devil has one :::
Forbidden Rice Microwave 
1 cup forbidden black rice
2 1/2 cups water or broth
1/4 teaspoon salt
Combine everything in 3 quart or larger glass or ceramic casserole, or large microwave rice cooker. Cover (we didn't). Microwave on High 10 minutes, then on half power 25 minutes, or until tender and liquid is absorbed. Fluff with a fork and serve hot!
LENTIL STEW WITH ORANGES from "Real Simple Magazine" Makes 4 servings To save yourself some time, you can substitute 1/2 cup store-bought orange juice for the freshly squeezed. 2 tablespoons olive oil 4 ounces Spanish chorizo sausage, thinly sliced 1 medium onion, peeled and finely chopped 2 cloves garlic, peeled and finely chopped 2 1/4 cups brown lentils, rinsed 1 cup dry red wine 2 1/2 cups low-sodium chicken broth 5 small seedless (navel) oranges 1 teaspoon kosher salt 3/4 teaspoon black pepper 1/3 cup chopped fresh dill Heat the oil in a large, deep saucepan over medium heat. Add the chorizo and cook until just browned on both sides, about 5 minutes. Transfer to a plate; set aside. Return the pan and drippings to medium heat, add the onion, and cook for 5 minutes. Add the garlic and cook for 1 minute. Add the lentils, increase heat to medium-high, and cook, stirring constantly, for 2 minutes. Add the wine and simmer until almost evaporated, about 3 minutes. Add the broth and bring to a simmer. Reduce heat, cover partially, and simmer gently, stirring occasionally, until the lentils are tender, 40 to 45 minutes. Meanwhile, squeeze the juice from 2 of the oranges. Remove the peel and pith from the remaining oranges and slice the flesh into 1/4-inch rounds. Add the chorizo to the lentils and stir in the orange juice. Season with the salt and pepper. Remove from heat and stir in the dill and orange rounds.
Heat the oil in a large, deep saucepan over medium heat. Add the chorizo and cook until just browned on both sides, about 5 minutes. Transfer to a plate; set aside. Return the pan and drippings to medium heat, add the onion, and cook for 5 minutes. Add the garlic and cook for 1 minute. Add the lentils, increase heat to medium-high, and cook, stirring constantly, for 2 minutes. Add the wine and simmer until almost evaporated, about 3 minutes. Add the broth and bring to a simmer. Reduce heat, cover partially, and simmer gently, stirring occasionally, until the lentils are tender, 40 to 45 minutes. Meanwhile, squeeze the juice from 2 of the oranges. Remove the peel and pith from the remaining oranges and slice the flesh into 1/4-inch rounds. Add the chorizo to the lentils and stir in the orange juice. Season with the salt and pepper. Remove from heat and stir in the dill and orange rounds.
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