Rutabaga stew

I admit, I was wary of the rutabaga. But when I go grocery shopping I scan the produce sections for anything local and decide if I want to eat it. Rutabagas caught my eye. Why not give it a try? They're healthy (healthful, actually...) and it turns out they're tasty.

Today's lunch:
1/3 cup+ brown lentils
1/3 cup+ mixed millet and brown rice
Bring to a boil 1.5 quart of vegetable stock. You could also use water with or without bouillon cubes. Let it cook in the crockpot for about an hour on high.

Heat 2 Tablespoons of ghee or olive oil, add 1/2 teaspoon freshly ground black pepper. Add half of one small sweet onion (or use 1 tsp of hing) and one celery stalk, both finely chopped. Add 1-2 Tablespoons of Simply Organic all purpose seasoning. Add one medium rutabaga, finely diced. (It smelled kind of skunky while I was peeling it, but the flesh itself is sweet.) Sautee on medium until the vegetables begin to brown slightly.

Add a few sundried tomatoes, coarsely chopped, plus 1-2 cups of broccoli florettes, and stir to coat the broccoli with the oil. Add 1 teaspoon of mineral salt.

Mix the whole shebang with the lentils and grains, and turn the crockpot to low/warm.