If using a rice cooker, soak wild rice in hot water for 30 minutes or longer. Add to brown basmati and cook. Otherwise cook the two types of rice separately, in which case there is no need to soak wild rice.
Cook the vegetables: Heat olive oil in a large skillet over medium heat. Add the celery and onion and cook, stirring often, until the vegetables are limp but still bright, about 10 minutes. Add the garlic and thyme, and cook a couple of minutes longer. Season with salt and pepper.
Combine the vegetables, chestnuts, pistachios, fresh parsley and rice mixture. Serve and enjoy!
This is another delicious recipe from Tom’s repertoire of delicious food. Thank you to Tom for sharing it. I served it with hummus and harissa and it was incredibly scrumptious.
Optional herbs such as teaspoon chopped fresh rosemary, sage or oregano
A tablespoon of olive oil
For the topping
1 onion chopped
2-4 cloves of garlic crushed
1 tablespoon tomato puree
2 tomatoes chopped
Salt and black pepper
Mozzarella or parmesan cheese
Pre-heat the oven to 325F. Mix together the crust ingredients in a bowl. Line a baking tray with parchment paper and grease it with some olive oil. Spread out the pizza crust mixture to about 8 inches in diameter and about ¼ inch thick. Bake in the oven for about 10 minutes.
Meanwhile sauté the onions and garlic for about 10 minutes until they are soft, add tomato puree and cook for a few more minutes before adding the chopped tomatoes. Cook for another 5 minutes to soften up the tomatoes.
Then assemble the pizza with the tomato sauce, cheese as desired, and any other toppings of your choice.
Mix together everything except the pistachios. Divide the pudding between 2 bowls. Top with chopped nuts and chill for 8 hours.
I make this in the morning after breakfast and it’s ready at dinnertime. It is a great recipe to play with using the mixture of yoghurt and chia as a base with the dates to bring sweetness. I have also made it with lime juice and some toasted coconut, or with a sprinkle of ground cardamom and without the citrus juice.
I red onion
1 sweet potato
2 garlic cloves
1/2 cup of chopped tofu
1 chilli pepper
1 red pepper
1 teaspoons of ground cumin seeds
1 teaspoon of coriander seeds
I/2 teaspoon ground cardamom
1/2 teaspoon of turmeric
1 teaspoon of fresh turmeric root
1 tablespoon olive oil
Salt and pepper
1 cup of water
2 teaspoons of white miso
Fresh coriander leaves, for sprinkling on top.
Chop the onion, garlic, turmeric root and soften them in the olive oil with the ground spices. Dice and slice then add the rest of the veggies to the pot. Let them cook for a few minutes. Meanwhile mix the miso with the water then add to the veggies, with salt and pepper to taste. Cook for about 20 minutes until veggies are soft. Serve with brown rice and some fresh coriander leaves on top.