Proteic rice

    Sunday winter is the perfect atmosphere to contemplate the variety of vegetables that my husband brought from the countryside.

  To have the opportunity to cook fresh and organic vegetables, grown with love by my mother-in-law, is a unique privilege. But to my regret, I also have to shop in the biological supermarkets as the

“homemade” vegetables do not always make our needs.

  I confess that I love to go shopping and find out what fresh vegetables they have. 

 This week I give you a selection of vegetables that came directly from the countryside and some suggestions to go with it.

  What would the typical taste of Portuguese gastronomy be without the precious garlic?

  I am a huge fan of its spicy flavour and especially of its bactericidal properties. Garlic helps in the prevention of cardiovascular diseases and it also strengthens the immune system. 

 What about a “smashed potato” with a little olive oil and a good quality chopped raw garlic?

  Beetroot is rich in minerals, vitamins and sugars.

  I suggest it raw, cooked and juiced, for example with carrots.

 Beetroot syrup is very effective in combating cough. Try to cut a beetroot into thin slices, cover them with a good quality sugar and let stand until it releases the juice.

  Rich in calcium, iron, fiber, vitamin A and C.

 They are very therapeutic and they can be eaten raw, juiced, steamed, sautée with pasta, among others.

  Did you know that eating raw leafy greens helps to prevent feeling sick after a heavy meal and that in juices it helps to prevent and even cure colds?

  Raw, boiled, sautée, they are super yummy!

  Cauliflower is rich in calcium, phosphorus and vitamin C. It's great raw, steamed, in soups and tempura.

  Turnips are very rich in calcium and are extremely alkaline, helping to eliminate the fat from foods that we eat.

  What about a juice or grated with a salad?

  I suggest it. Especially if you ate fried food...

  This week's recipe suggestion goes again to a tempeh and basmati rice dish. It seems that I'm getting redundant, always insisting on the distinctive aromatic flavour of the basmati... Believe me that this rice is the ideal one for joining the flavours that I propose..

Ingredients for the rice:

2 cups basmati rice, cooked on the day before.

1 pack of tempeh cut into small cubes.

1 large carrot, sliced and steamed al-dente.

1 small leek cut into slices and steamed al-dente.

2 tbsp olive oil.

2 minced garlic cloves.

1 tbsp soy sauce.

Salt to taste.

Put the olive oil in a pan and sautée the garlic until light brown.

Add the tempeh and cook for 3 minutes over medium heat.

Add the carrot and leek and combine well.

Add the rice, combine well and then add the soy sauce.

If necessary, season with salt.

Garnish it with “Chard leaves au sésame”

Ingredients:

Chard leaves

Sliced chard stems

1 garlic clove

1 tbsp olive oil

1 tbsp sésame seeds

Wash the chard leaves and set the stems apart.

Boil the leaves and the stems in salted water for 1 minute.

Drain and cut them finely.

Put the olive oil in a pan and add the chopped garlic. Let it brown and add the leaves and the stems.

Combine well and add the sésame seeds.

Let it rest for 1 minute

Bon appétit!

© veggie delicious food, January 2013