I’ve been feeling pretty lazy over the past day or so. Probably something to do with the fact I had my first proper days work since February. I feel fired up now and am ready to properly get back in the acting game after allowing it to take a bit of a back seat. I’ve gotten over the trauma of the tour and it’s time to give my career priority status again.
Not only have I been feeling like a lazy boner but I’ve also had a poorly Husband to deal with, so yesterday was officially slob day. I wasn’t in the mood for too much cooking although I still had to work on a recipe for BDT. Speaking of BDT, have you seen this weeks issue? It’s really fantastic with more great fashion, health tips and, of course, food! I was super pleased with my plum muffins, you should check them out;)
So after sorting out my BDT recipe all I wanted for lunch was something comforting, quick and tasty. I even got Hubbie to do some of the chopping – I’m slowly trying to get him to be more comfortable in the kitchen. It’s not that he isn’t willing but the kitchen is pretty much my domain so he gets to spend very little time in there – apart from when he makes me breakfast on a Saturday (awww bless).
Brown rice is great grounder. It makes me feel satisfied in every way and I need to have it several times a week. How some people feel about fries is the way I feel about brown rice. Sometimes all I need is a bowl of brown rice with broccoli and I’m one happy girl. I was grateful there was at least some broccoli for me to eat on set the other day otherwise it would have been slim pickings – I paired it with chips (fries), which wasn’t ideal but unfortunately it was the only suitable food for me to eat.
Snack wise I did come prepared with cucumber, hummus, ryvita, marmite and a protein bar – it’s very important on days like these to have a selection of food with you otherwise you’re likely to find yourself in a situation where none of the available eats are vegan friendly. And from experience that is not a good feeling. Personally I go into panic mode because I need to know I have something to hand I can eat – long days equals lots of food.
Back to the brown rice and stir fry. This is a flavourful dish that takes minimum effort (exactly what I needed), perfect for a main or as a side dish – in fact, we topped it with some leftover thai red curry from the previous evening and it was scrummy. I firmly believe that as long as you have fresh garlic, chilli and ginger you can make anything taste great and this dish is a prime example. I’ve made variations on this recipe many times over and it never gets boring. Tell me, what’s your favourite brown rice dish?
1/2 cup brown basmati
1 large carrot
1/4 red pepper
3 large cabbage leaves (or spring greens/kale)
5/6 chestnut mushrooms
2 spring onions
1/4 cup pumpkin seeds
small handful of sesame seeds
1 garlic clove
small thumbsize piece of ginger
1/2 large red chilli
tamari (or soy sauce)
umeboshi plum vinegar
Cook the rice – 1 1/2 cups of water to 1/2 cup rice. Cover the rice, bring to the boil and then simmer until all the water is absorbed – about 20-25mins. Don’t be tempted to lift the lid. When cooked take off the heat and set aside.
Peel the carrot and cut into small cubes. Also cube the pepper. Heat a little olive oil in a pan, add the carrot and pepper, shake in a few chilli flakes, fresh thyme leaves, splash in some tamari and saute for several minutes.
Mince the garlic and ginger and finely slice the chilli. Add to the pan and lightly fry for a few minutes.
Wash and finely slice the cabbage, add to pan along with a splash of sesame oil. Let it cook right down – will take around 10mins. Roughly chop the chestnut mushrooms and add to pan. Let them cook for a couple of minutes.
Slice the spring onions and add to pan. Toss in the pumpkin and sesame seeds. Cook for a few more minutes before tumbling in the cooked brown rice. Splash in some ume vinegar, a little more tamari and stir fry the rice until it absorbs all the juices in the pan.