Permaculture Design Course challenges Christine on her Eat Local mission – ironically
Christine Paris is eating food grown and produced within a 200 km radius for 30 days of April in the Happyzine Eat Local Challenge.
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 tsp milk
Salt and pepper to taste
1 tbsp chopped fresh chives
2 tsp butter
- 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.
- Whisk together the eggs and milk in a large bowl. Stir in the cooked rice, salt, pepper, and chives or onions, if desired.
- 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!
Tags: eat local challenge