What Is a Canker Sore ? Canker sores (or aphthous stomatitis) are single groups of shallow, painful ulcers found in the mouth or gums. Canker sores are extremely common. For most people, they are an occasional inconvenience, but some people deal with recurrent canker sores. And in these people who suffer from recurrent canker sores may develop canker sores up to four times each year. What Causes a Canker Sore ? A canker sore can be caused by several initiating factors such as trauma from biting your cheek, a toothbrush, or hard, sharp food, as well as food or chemical allergies/sensitivities (e.g., gluten, dairy, sodium lauryl sulfate, etc.), nutrient deficiency, and stress. Is a canker sore the same as a cold sore? Many people confuse canker sores and cold sores, but they are not the same. Cold sores or fever blisters may erupt secondary to infection or activation of the herpes simplex one virus. When the virus infects or re-emerges, painful blisters appear on the outside of the...
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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