After a bit longer break, we’ll coming back on the blog. During this time, the work shifts spoilt a little our plans, but still we managed to cook some very very simple or more complicated meals to give some joy to our stomachs. This here belongs to the group: “fast but very good”. Recipe even quicker, if you have cooked rice before. Taste even better at the next day. Suitable for five middle portions. (by Fussit)

Ingredients:

2 small packages of basmanti rice (2 x 100 g), 4-5 small onions, 2 tbs extra virgin olive oil, 3 carrots, 5-6 cloves of garlic, 1 small cup of water or vegetable stock, 1 package of passata (tomato thick sauce, 300-400 ml),  2 minced dill, 225 g of shelled peas (or frozen, cooked before), sea salt, 1 tbs black cummin, 1 tbs chilli, 2 Tbs curry powder, as required freshly ground black pepper

Preparation:

1. Cook the rice with 1 Tbs of salt (if not already cooked)

2. Chop the onions. Heat the oil (or vegan margarine) in a large sacepan ans saute them for 2-3 minutes.

3. Crush or cut into small pieces garlic and add it to the pan. Chop the carrots into small pieces and stir them in. Add tomato passata. Cook for a few minutes until the carrots are tender.

4. Add the cooked green peas and add some water or stock. Bring to the oil. Add the  spices. Add the cooked rice, dill. Lower the heat and cook for a few minutes until the water is absored and he peas are tender. Season to taste.

5. You might to sprinkle nutritional yeast or soy sauce on top if desired.

Salad: 

lettuce, choped cucumbers, brown lentils fried with the minced mint leaves, salt pepper, seassam seed, olive oil, apple wine vinegar

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