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Permaculture Design Course challenges Christine on her Eat Local mission – ironically

Submitted by on April 21, 2015 – 4:00 am 3 Comments

Christine Paris is eating food grown and produced within a 200 km radius for 30 days of April in the Happyzine Eat Local Challenge.

Week 3

I had another challenging week – which is mostly as others have indicated around social gatherings when you have no control of the food being presented.

I have just completed a Permaculture Design Course and we had a catered lunch during our last day.  I could not resist the beautiful beetroot cake with avocado and feijoa moose.

However, I did discover an interesting recipe for rice pancakes during the week, since rice is the grain that I have chosen.  They were surprisingly yummy and could be adapted by adding more veges.  I started off with left over cooked rice.

2/3 cup uncooked rice

1 1/3 cup water

2 eggs

2 tsp milk

Salt and pepper to taste

1 tbsp chopped fresh chives

2 tsp butter

  1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool.
  2. Whisk together the eggs and milk in a large bowl. Stir in the cooked rice, salt, pepper, and chives or onions, if desired.
  3. Melt the butter in a skillet over medium high heat. Using a 1/2 cup measure, spoon pancake shaped scoops of rice mixture into hot skillet. Cook until golden brown, about 3 to 4 minutes per side.

I ate these for breakfast and they filled me up nicely!


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  • natacha says:

    In India they have a rice based pancake called Dosa (a blend of fermented rice and red lentils) and in Ethiopia they make a fermented rice pancake as well, called Injera. I’ve tried both (and made Dosa at home) and they are very nice, somewhat lighter than wheat pancakes. If you ever go to Wellington there is a lovely little ethiopian restaurant that makes Injera!

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  • Jizzy Green says:

    Hi there, well done, we are also doing Rice – or should I say, overdoing Rice for the month. Also do rice flour pancakes (available at Indian food supermarkets). Quite nice, as you can make them savoury or sweet. I am missing the versatility of wheat/spelt flour!! Good luck – only 4 days to go, we can do it!!

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  • Christine says:

    Thanks for the info on the rice pancakes. I am also missing spelt flour as I make bread and muffins and cookies for the kids using it and really enjoy it myself.

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