The kids were ecstatic when they woke up today…”Muuuum ! Daaaad! It’s all white outside!! Wooow!!” Dinesh and I let out a quiet moan under our breaths…both of us needed to be out and about. But kids will be kids and the snow outside did excite them quite a lot. For the last few years, it has hardly snowed that much in our parts; in fact it has been the coldest winter in 18 years And after snowing incessantly since yesterday, there was quite a good deal of it today.
But, the day broke and we all went our separate ways. My business in town was over at a much earlier time than I expected and I rushed home as fast as I could. All along the way, I saw plenty of children, returning from their schools, kicking the snow, throwing snowballs at one another. I smiled and thought of my little ones. Not fair on them, I thought! So when I reached home, the three of us got down to business and Jasper/Snowy/ the snowman was ready with his frills!!
No carrot nose though, ran out of it, but so what, we did have so much fun, and I’m sure the kids will back me up
It’s all white around here today, so let me add a dash of colour with today’s recipe of beet and mushroom rice.
It is just another of those one pot recipes which can be rustled up easily, and is filling and wholesome as well. I quite love beet roots, and can have them in a raw salad any day. The other three , however do not share my enthusiasm. But, I was quite pleased when the rice passed through their lips and into their bellies without as much as a moan. But, I must let you in on a little secret, the kids were not told that it had beets in it…they simply loved the colour and I nodded without complicating things. And when Agastya went for second helpings, I was still grinning. Have you ever done that? Not clarifying things too much, I mean?
3 beets, peeled and grated
1 onion, finely chopped
4 cloves of garlic, finely chopped
2 C of sliced, close capped mushrooms
5-6 stringless beans, cut into 1 and 1/2 inch pieces
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp crushed red chillies ( more or less)
1 bay leaf
1 tblsp raisins
1/4 C cashew nuts
2 tblsp extra virgin olive oil
1/4 C of chopped spinach leaves + a very small bunch of chopped coriander
4 C of cooked and cooled rice ( I used basmati; leftovers work well)
salt to taste
- Heat the oil in a pan and add all the ingredients, except the rice and spinach-coriander mixture, with a pinch of salt. Cook over medium heat till the onions and mushrooms soften and most of the moisture evaporates.
- Add the rice and stir well. Season with salt. Keep stirring till the rest of the moisture evaporates.
- Remove from heat and stir in the spinach-coriander mixture. Cover and let rest for a couple of minutes.
- Serve hot on it’s own or with a dollop of plain yogurt or raita.
We had ours with some plain low – fat yogurt…simple, steaming,
healthy bowls of food. And yes, ”everyone” loved it…no moans here