The Eid holidays go in a delightful blur. It’s filled with family visits, delicious food, and lots of laughter . The best thing for most of us, is that we don’t need to check our inbox. Let the emails overflow. But alas, it’s over, the festive fog has lifted and the reality of work is painfully creeping back in. The struggle of returning to routine can be excruciating; you’re not imagining it. And research says too: The emotional comedown after holidays can significantly affect motivation and focus. A 2020 study published in Frontiers in Psychology noted that returning to work after breaks often triggers a post-vacation syndrome — including fatigue , irritability , and concentration issues. So how do you actually get back into work mode without spiraling? Here’s a research-backed roadmap to regaining your rhythm after Eid — gently, smartly, and with your energy intact. Ease in with intention, not pressure: Think 168 hours Jumping headfirst into your to-do list may seem heroic, but i...
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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