Want to keep warm and have your skin thrive this winter season? Let’s see what trusty old Ayurveda has got to say about warm foods you should consume during the harsh winters! When the word winter comes to mind, the first thing which pops up is a hot cup of your favourite brew or your mother’s famous warm delicacy. Did you now that the food we eat is closely associated with the weather? Ritucharya is an ancient Ayurvedic practice and is comprised of two words, “Ritu” which means season and “charya” which means Regimen or discipline. Ritucharya consists of lifestyle and ayurvedic diet routine to cope with the bodily and mental impacts caused by seasonal changes as recommended by Ayurveda. Ritucharya is a powerful, health giving ayurvedic tool that helps us live according to the changes in season and make internal adjustments so that our doshas are in a state of balance. People do not know or ignore the suitable types of food stuffs to be followed in particular season, this ...
Bring the taste of summer holidays to your kitchen with this delicious, flavour-packed, Spanish-inspired vegetable rice recipe.
This dish combines rice with vegetables, tinned tomatoes, olives, saffron and fresh herbs, creating a vibrantly coloured savoury burst of Mediterranean flavour. Enjoy this Spanish-inspired rice as a filling main course for lunch or dinner.
Ingredients:
- 1 onion, peeled and finely chopped
- 1 red pepper, washed, deseeded and finely chopped
- 150g mushrooms, washed and sliced
- 2 garlic cloves, peeled and crushed
- 2 tsp olive or vegetable oil
- 200g long grain white rice
- 250ml reduced salt chicken stock
- 400g tinned chopped tomatoes
- ¼ tsp saffron
- 10 pitted black olives
- 1 tbsp chopped parsley or basil
Allergens: vegetable stock ingredients will vary, may contain celery.
Method:
- Wash the pepper and mushrooms; deseed and finely chop the pepper and slice the mushrooms. Peel the onion and garlic, then finely chop the onion and crush the garlic.
- Place a large frying pan over a medium heat and add the olive oil, onion and garlic. Sauté for 2-3 minutes or until the onion is softened and translucent – add a small amount of water if you need to prevent the garlic from burning.
- Stir in the long grain rice and cook for 5 minutes. Then, add the stock, chopped tomatoes and saffron, and stir to combine.
- Cover the pan with a lid, turn the temperature to low and leave to simmer for 20 minutes. Check and stir occasionally to ensure the rice is not sticking to the bottom of the pan.
- When almost cooked through, add the sliced pepper and mushrooms, stir and leave to simmer for another 8-10 minutes, until almost all of the liquid is absorbed.
- Remove the pan from the heat, stir in the olives and chopped herbs, divide into four portions and serve.
Nutritional Content Per Serving (Recipes Makes 4 Servings):
Energy: 1,280 KJ (306 kcal)
Protein: 7g
Carbohydrates: 51g
Total Sugars: 7.5g
Total Fats: 7g
Saturated Fat: 1g
Fibre: 4g
Sodium: 887mg
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