Recipe Ahoy! 

At the end of last week I had the privilege of another trip to the doctors. The h2 blocker had failed to improve things any further. I had a flare from eating a couple of things that never used to bother me. I was prescribed omeprazole to try….. Please work… Please.

During this whole gastritis issue I have found brown rice to be THE BEST thing for my tummy. With being disabled (and at times too stubborn for my own good) I wanted a one pot meal with little chopping as I usually need help chopping and I wasn’t feeling like being stubborn or asking for help. This rice salad/risotto was born. I had it for dinner but I personally prefer it left to go cold then all the spices blend so it was todays lunch.. Nom nom.

INGREDIENTS 

Brown rice about 1/4  a bag

1/2 leek, washed and chopped

1 1/2 handfuls raisens

2 handfuls of frozen garden peas

2 handfuls frozen sweetcorn

1/2 tsp fenugreek

1/2 tsp cumin

1/2 tsp turmeric

Pinch of all spice

Vegetable stock to cover the whole lot thoroughly.

1/2 tsp of turmeric, fenugreek and cumin for after cooking

METHOD

put all the ingredients in a large sauce pan

Bring to the boil

Then turn to a fairly vibrant simmer (a bit less than a boil)

Stir at intervals until the liquid is almost gone.

Test the rice if it is cooked through great! If not, add some more water (not too much)  and continue for another 5 mins or so until liquid is almost gone and rice is tender.

Turn off the heat

Add the other 1/2 tsp of spices and mix it up thoroughly

Season to taste

Can be eaten hot

Or cooled (its lovely as a salad when the spices can infuse fully)

Once cooled store in an airtight tub in the fridge. ( rice should be eaten within 24hrs)
I filled this bowl with the salad and topped with spinach, grated carrot and mixed seeds.

Enjoy

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