My day was spent studying and making meals for the workers.
We eat very simply as I find it easier to make one meal that everyone can eat - ie wheat, egg, nut, dairy, fish free.
- Chicken drumsticks with honey, ginger and garlic.
- A brown rice tabouleh salad.
- Fresh garden salad (I did sneak in some tomatoes in shopping trolley - as we eat to season we haven't had any fresh tomatoes since last autumn. Can hardly wait till after the next new moon when I'll be planting tomatoes galore in the garden.)
Here is my rice Tabouleh salad recipe (bulgur wheat free so suitable for non wheat eaters)
Use brown rice or as in above photo wild rice (which is soo yummy!) -
Drain - then cover well with hot water and cook
Drain and cool. Use a tea towel to remove as much moisture as you can.
spread onto an oven tray and preheat oven to 190 deg C.
Drizzle olive oil and mix with your hands to coat the rice.
Put in a hot oven for about 5-10 mins to crisp up the rice but be careful not to over cook it. This process gives the rice a nutty taste.
Dice up tomatoes small - I use more tomatoes when plentiful in garden
about 4 large handfuls of parsley - stalks remove cut up very finely
about 4 spring onions
1 handful of mint leaves again stalks removed and chopped very fine
Dice up a cucumber if you have one very small
When rice is cool mix together.
Juice of two lemons
1/s cup olive oil
1 teaspoon of pomegranate molasses (Have you guys brought this yet???)
salt and pepper.
Add dressing just before serving.
Linking up to Mosaic Monday.