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WHITE RICE/PAN FRIED MUSHROOMS with LEMON THYME/CUCUMBER, SNOW PEA and AVOCADO SALAD/PERSIAN KALE/CHICKPEAS with HARISSA and PUMPKIN/OVEN ROASTED TOMATOES and BASIL/ROASTED POTATOES



last week renee and i decided to make a meal together. we shoppped separately but then cooked in the kitchen together, consulting each other but not really with any grand plans. like those rare times when you have a potluck (rarely lucky) and everyone by some collecitve consciounsce brings just the right amount of each course and the flavours seem to sing together (more or less), we syncopated. the meal evolved effortlessly and flavoursomly.

WHITE RICE
a japanese friend of mine taught me how to cook rice, slightly more involved than most methods but worth every grain filled morsel

meth
++ rinse thoroughly 2cups of white rice (i like short grain) until it runs clear (the white suff that runs out is apparently talc...)
++ soak for 20-30mins, then drain
++ bring 2cups of water to a boil in a pot with a well fitted lid and add the rice placing the lid back on
++ bring back to the boil, then immediately turn flame down to lowest possible flutter and place a flame tamer under your pot if you have one (really useful for dispersing the heat evenly on low flames)
++ cook for 20mins (without ever removing lid) then bring flame up to full again for 20 seconds (slighlty toasting the bottom layer of the rice) then remove from heat
++ leave for 5 more minutes then remove lid and fluff rice up to release the steam

quick snack options with freshly cooked rice (white or brown)
++ toasted seeds (pumpkin/sunflower/sesame) + umeboshi + flaxseed oil (stoney creek farm is my favourite) + dulse flakes or fresh parsley