Red winter wheat, moong dal, collards
Isaac is home from school with strep throat. We’ve drawn a little book of bugs, drawn mixed-up dinosaurs (Isaac declared himself “pretty impressed” with my mixed up pteranadon/prehistoric shark!), and we’ve gone to the doctor, where he danced all around, charming the nurses, and didn’t seem very sick at all. It’s been a cold and rainy couple of days. Perfect for lying around in PJs drawing dinosaurs. Perfect for making brothy, flavorful stews in your slow cooker!! This stew combines hard red winter wheat, moong dal and collard greens – a green that can stand up to a long cooking-time if ever there was one! Hard red winter wheat (also called wheat berries, I think!) is pretty and very tasty, but needs to cook for a while (hello, slow cooker!). I chose to pair it with moong dal because whole moong dal, which also needs to cook for a very long time, is so bright and pretty and green, and looked so nice with the red winter wheat. An aesthetic culinary pairing! Of course, when they’re cooked they both pretty much look brown – but pretty tawny brown! If you don’t have moong dal on hand, you could use any other dried bean in this stew. Black-eyed peas might be nice!
The broth is smoky and a little sweet, with a kick of cayenne. The texture of the stew is quite nice – the moong dal becomes soft, the winter wheat remains a little chewy, and everything retains a bit of its original character, though it all goes well together.
Here’s Chico Hamilton with Mulligan Stew. I love this!