When my mum passed away she left a plethora of recipes that were tried and tested. Here is one she loved making and we all loved eating.
1 tbsp Butter
1 brown onion - finely chopped
1 clove garlic - crushed
1 1/2 cups of mushrooms - washed and sliced
1 green capsicum - deseeded and diced
1 yellow capsicum - deseeded and diced
1 cup of brown rice - soaked overnight and well rinsed
1 cup of red lentils - soaked overnight and well rinsed
1 tsp paprika
2 cups pineapple juice
2 cups filtered water
pinch of saffron threads (optional if you don’t have them in the pantry)
1/4 cup currants, oil and preservative free
1/4 cup pine nuts - toasted
100g snow peas - cut into strips
1 Tbsp parsley - chopped (hopefully from your herb garden)
1
Heat butter or ghee in a large deep fry pan, saute onion and garlic until translucent.
2
Add mushrooms, capsicums, lentils and rice, cook for 2 minutes then add spices and seaweed salt and stir thoroughly coating everything.
3
Combine pineapple juice, water and saffron threads, add to rice and lentil mix, simmer for 30 minutes until the rice has absorbed all the liquid.
4
Add currants, pine nuts and snow peas. Stir until heated through.
5
Garnish with parsley and serve with a beautiful fresh green salad.
CategoryMains
Ingredients
1 tbsp Butter
1 brown onion - finely chopped
1 clove garlic - crushed
1 1/2 cups of mushrooms - washed and sliced
1 green capsicum - deseeded and diced
1 yellow capsicum - deseeded and diced
1 cup of brown rice - soaked overnight and well rinsed
1 cup of red lentils - soaked overnight and well rinsed
1 tsp paprika
2 cups pineapple juice
2 cups filtered water
pinch of saffron threads (optional if you don’t have them in the pantry)
1/4 cup currants, oil and preservative free
1/4 cup pine nuts - toasted
100g snow peas - cut into strips
1 Tbsp parsley - chopped (hopefully from your herb garden)
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