THE HEALTHY HAPPY KITCHEN for all blood types by Sue Visser
Lesson 4: BASMATI RICE AND VEGETABLES IN 15 MINUTES
For two people:
1 cup basmati rice
2 cups water
1 teaspoon olive oil
a pinch of salt or half a stock cube
Variations:
1 Rasta Rice: add 1 teaspoon of turmeric and a cup of chopped red and green peppers.
2 Quick lentil rice: add a cup of lentil sprouts. The one day old ones with tiny roots are best.
3 Thai spice rice: add a pinch of cardamom, cinnamon, cloves and ginger.
4 Butternut rice: add a cup of small cubes of butternut.
5 Mushroom rice: add a cup of chopped mushrooms and use half a stock cube instead of salt. Add chopped parsley.
Place oil and rice (no rinsing required) in a heavy pot on the stove on high. Stir to heat up and sear the rice and tip in the water. It should soon be bubbling vigorously. Add salt or any of the variations you have selected. Place the lid on the pot and turn the heat down to med- low for 10-15 minutes. This gives you time to cook the vegetable dishes.
GREEN BEANS AND CARROTS IN A CREAMY CURRY SAUCE
For two people:
1 cup chopped onion, celery and parsley
1 tablespoon olive oil 100g green beans (about a fistful)
2 large carrots
1 tablespoon mild curry powder
1 tablespoon rice flour
1 teaspoon honey (optional) a pinch or two of herb salt to taste
