Savory Rice with Artichokes and Peas (Serves 4) GVFMBB*
DUE TO LAST WEEK’S ICE STORM ALL THESE POSTS WERE DELAYED. OUR CABLE IS BACK ONLINE!
I think my metabolism is starting to resist. If I go more than a couple of hours without eating something my head starts to throb. My brain feels a bit foggy too. But, after having lived on a high protein diet for most of my adult life, it’s probably inevitable that my body is having to re-learn to metabolize carbohydrates. As I am no stranger to headaches, especially sinus, hemi cranial and migraine headaches, I can tough this out for a good long while. Drinking lots of water and making sure to eat small regular amounts throughout the day.
Meanwhile, what’s for lunch? We are in the middle of an ice storm so I am hopeful that this can be served and eaten before we loose electricity. The recipe can be made in less than half an hour, including cooking the rice, and there will be leftovers for a salad on another
Day 4: Savory Rice with Artichokes and Peas (Serves 4) GVFMBB*
¾ c rice
1 ½ c water
1 vegetable bouillon cube
1 can artichoke hearts, drained and quartered
½ c frozen green peas
4 small roma tomatoes, sliced
1 vegetable bouillon cube
¼ tsp. basil
Prepare the rice in a rice cooker.
Saute the vegetables and spices in a small saucepan while the rice cooks.
Combine and serve.
If you have leftovers, chill and combine with ¼ c chopped walnuts, 1 chopped frying pepper and 1 tbsp. white balsamic vinegar for a rice salad.
*Going Vegan For My Beatles’ Birthday
All Good Gifts 