Disappearing Rice

The garden delivers. It’s a great moment. The first firsts!

First broad beans.
Our winter planted aquadulce Claudia failed and these are their successors.

First Courgettes
Round ones that we’ve grown. They’re tasty sweet and then there’s the yellow ones too.
First Garlic!
Wow it’s like the fresh stuff you buy in the supermarket. We planted that back in October too.

First Blueberries
Woooohooooo! If they’re as big as my thumbnail I’m happy!

More strawberries
Keep ’em coming!

Now when you get to the plot you need additional skills.

There used to be a UK show called Ready Steady Cook

A simple concept; a shopping bag of food, a TV chef and twenty minutes make meals.

This is the scene in our house. The challenge in our house? It’s my turn!

So I opened the cupboard. We stupidly forgot to harvest an onion! Doh!

Ah, two shallots!
In the fridge?
Eight mushrooms.
(I’m always one for leftovers and pantry cooking.)
A tin of chickpeas
Some pumpkin seeds
Basmati rice

Now when I cook there’s a mixed response. Often cos there’s no plan and half my chosen ingredients are unavailable!

But today was different.

Hence the title of this post.

What did I do?
I cooked a mug full of rice in a pan. I started it in cold water to save energy. It took about fifteen minutes but that’s not accurate. I drained it.

Meanwhile
I fried the chopped mushrooms, courgettes, and shallots in a little sunflower oil.
After a bit I added the rinsed chickpeas, the pumpkin seeds and crushed garlic.

Furthermore
I steamed the broad beans for ten mins.

Then I threw it all together in the pan with the veggies.

I ate mine with gluten free soya sauce. The normal chef had Indonesian sweet soya sauce.

And then there were second helpings…
And then there were thirds….

And it’s all gone!

(I think a bowl of soya yogurt with blueberries and strawberries is about to disappear next…)