for Mind & Body
- 1 onion
- 2 cloves
coriander, black pepper
- 1/2 tsp
- Any vegetables
(carrot, courgette, parsnip, broccoli etc.)
- 2 handfuls
of rice flakes (either white or brown rice)
- 1/4 cup
rice or soya milk
This is an
easy recipe that is quick to cook and uses up whatever veggies are left
in the fridge.
some ghee in a pan and sauté the spices, onion and garlic until
- Chop any
vegetables that you have and add them into the pot with a little water.
- If you
are using white rice flakes then place them in a colander and run them
under a tap for 30 seconds until they start to soften. If you are using
rice flakes from brown rice then you will need to leave them to soak
in some warm water for about 5-10 minutes. (Quinoa flakes make an interesting
alternative to rice flakes.)
- When the
vegetables are nearly cooked, stir in the turmeric powder and rice milk
and then add the rice flakes. Rice flakes from white rice cook in a
few minutes; those from brown rice may take a little longer.
- When the
rice is cooked and soft add some coconut cream. (This comes in a hard
block, which should be kept in the fridge. Shave off a chunk, chop it
finely and stir it into the dish.)
with freshly cut herbs.