Gently Fried Rice with Cumin Seeds

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This is a fab way to use up leftover brown rice as it cooks up in a jiffy. In fact I just had it for my lunch and it was so delish, I thought I would share. I love the addition of cumin seeds and although they are teeny, they pack a big punch. Here are some benefits of these aromatic seeds. Oh yes, and I love rice with peas. Must be the English in me!

Benefits of Cumin Seeds

• Rich source of iron
• Aid digestion and prevent indigestion, flatulence, diarrhea, nausea and morning sickness.
• Relieves acidity.
• Antiseptic properties aid in curing common colds.
• Help stimulate the secretion of enzymes in the pancreas which in turn help in the absorption of nutrients.
• Boost the power of the liver to flush out toxins from the body.

Gently Fried Rice

Gently Fried Rice with Cumin Seeds

Ingredients

4 cups cooked brown rice
1/2 cup peas

1 clove garlic sliced

1 can organic chickpeas (optional)

2 tablespoons olive oil

1 heaping tablespoon whole cumin seeds

1 onion finely diced

2 tablespoons finely chopped basil/cilantro or parsley

1 teaspoon fresh ginger grated

Salt

Preparation

Heat the oil and add the cumin seeds. Stir for about 3 seconds.

Add the onion and garlic, and sauté for about 3 minutes.

Add the chickpeas and mix through.

Add enough water to cover the bottom of the skillet.

Place the rice and the peas on top, and season with salt.

Cover with a lid and cook on a high flame for a few minutes.

Remove lid and add the basil and ginger.

Mix gently and serve from the skillet.

Red Dragon Pie

I am off to the jolly UK tomorrow so I thought I would give you a lovely recipe for Red Dragon Pie. The red dragon is actually emblazoned on the Welsh flag. This dish conjures up childhood memories of riding the little narrow gauge steam train 13.5 miles up into the mountains to the slate-quarrying village of Blaenau Ffestiniog where we were greeted by the lady dressed in Welsh costume. The views were stunning overlooking huge lakes, crashing waterfalls, and the heather covered Snowdonian mountains dotted with sheep, and the occasional hawk. Welsh weather is questionable to say the least and we often spent days on the beach sporting large and rather thick woolen (Welsh wool of course) sweaters over our bathing suits. Red Dragon Pie certainly warms the cockles of your heart and is a welcome choice for any chilly day. Enjoy with a large helping of lightly blanched greens garnished with tangerine for a simple and satisfying lunch.

Festiniog Railway

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Red Dragon Pie

Red Dragon Pie

Ingredients

1 cup adzuki beans, soaked overnight

1 cup cooked brown rice

2 1/2 cups water

1-2 tablespoons olive oil

1 onion, chopped

2 carrots, finely diced

1 cup winter squash diced

2 cloves garlic, finely chopped

1 teaspoon fresh grated ginger

1 teaspoon chili peppers (optional)

1-2 tablespoons shoyu

2 Tablespoons organic tomato paste

1 teaspoon or so of mixed herbs such as parsley, thyme, oregano

1-2 cups water

4 sweet potatoes cooked and mashed

Preparation

Place the kombu and beans in a pot and bring to a boil. Simmer, covered, for about 45-50 minutes.

NOTE: This part of the recipe can be done ahead of time or you can use a can of organic beans!

To continue . . .

Put a large skillet over medium-high heat and add the oil and garlic. Add the onion and sauté for a minute. Add the carrot and squash and sauté another minute.

Add the cooked beans and leftover rice, and mix well.

Add the shoyu, tomato puree, chili pepper, ginger and herbs and a cup of water.

Bring to a boil.

Simmer for about 10 minutes to blend the flavors.

RDP shown with greens, cucmbers/takuan and teriyaki mushrooms

Place the rice and aduki bean mixture in an oiled casserole dish.

Place the sweet potatoes on top.

Bake at 350F for 20 minutes.

Serve garnished with parsley

Portmerion North Wales