Jean Lunsford said that her flock had enjoyed this recipe for years.

Jean Lunsford of Alabama found this recipe in a past issue of BIRD TALK magazine about 10 years ago. She said that her entire flock still enjoys it. “They look forward to the warm food in the early evening as the day ends,” Lunsford said. 

Recipe Ingredients:
 

• 1/2 cup dried split peas (green)
• 1/2 cup dried lentils
• 1/2 cup long grain brown rice
• 1 - 16 ounce pkg. frozen shoepeg corn
• 3/4-cup couscous
• water to cover

 Recipe Instructions:

1. In a pot, combine the peas, lentils, rice and corn and cover with water. Bring to a boil, cover and let cook 20 minutes and drain well.
2. Add the couscous, cover and let sit for about 20 minutes. This cooks the couscous.
3. Let cool to room temperature and portion the mixture into freezer bags.
4. Serve to your birds in their food dishes and freeze the rest. This makes about a three-day supply that you can thaw and heat in the microwave when you are ready to serve.

The couscous dries out the mixture and makes it crumbly, which is even more tempting for your birds. The warm food should be removed from your bird’s cage after a few hours to prevent bacterial growth.



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