SOLD: Beautiful Happyzine

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!

Tags: eat local challenge