4 large tomatoes
1 large onion
4 cloves of garlic
1 large capsicum
1 cup brown rice
2 cups water (purified is the best)
1 tsp. salt (those with a salt reduced diet can use ½ a tsp. of oregano as a substitute)
1 tsp. honey (for vegans ½ tsp. of basil can be used as a substitute)
1 tbsp. olive oil (extra virgin in the best)
¼ cup fresh coriander
Add any of the following assorted veggies, which help with depression according to your taste such as peas, spinach, mushrooms, cabbage, broccoli, asparagus can be added to bump up the veggie and taste content.
- In a large skillet heat a tablespoon of olive oil and add whole tomatoes sauté until the skins loosen. Remove skins of tomato and discard.
- Add diced onion, capsicum and grated garlic. Sauté these ingredients until slightly tender then add brown rice and cook until the rice takes on a dark colour (constantly stirring – which can be done in a clockwise fashion whilst sending your intent to the food), which should take about 8-10 minutes.
- Now add the 2 cups of water, the other ingredients with the exception of the coriander and cover with a lid. Bring to the boil then simply simmer until the rice is cooked.
- Just before serving stir through the fresh coriander. You can also add some grated lemon zest or some finely chopped chili as a garnish and give the dish a bit of a kick.
Please note: This dish can be served on its own or as a side to grilled fish or lean meats.
Make sure you purchase sustainable and environmentally sourced ingredients and support your local businesses too.
(C) T. Altman 2015
Disclaimer: The information presented here is taken from my own personal experiences and are to be used as a guide only. Please take into consideration, any medical conditions such as allergies before attempting. Permission to reprint any information or photos on this blog must be obtained by the blog creator (email@example.com).