It has been really hectic with Chinese New Year just round the corner. This whole weekend was dedicated to CNY cookies and tarts. So there is no recipe this week. What I have is a tribute to the beautiful fresh vegetables that I bought from Veg out at St. Kilda farmers market. Some may say I am silly but I do get excited when I see a nice piece of meat. And I do get excited when I see lovely vegetables. Especially summer vegetables. They are so bright, colourful and cheery.
Earlier that day, I cooked 5 different rice mix – white, brown, black, red and wild. Minus the white, the rest of the rice types are pretty damn good for you. Brown rice has always been known to be more nutritious than white and known to cure constipation in the food old days. Red rice is known to aid in digestion and in revitalising the blood. Black rice is very high in fiber and changes to a purple colour when cooked. Wild rice is gluten free, high in fiber and protein.
The overall texture of the rice is very chewy. It also tastes much nuttier. And the whole pot of rice has turned a lovely purple colour. It must be stained either from the black or red rice. I knew it will look even better with my selection of vegetables that I had in mind for it.
I decided to add fresh herbs that I had picked from our little vegetables patch. The spring onion and the coriander had such intense flavour and so aromatic as well.
I simply stir fried the vegetables with finely chopped habanero and small chillies, light soy sauce, mirin and season it with salt and white pepper. The mixed rice was added to the mixture and given a good stir. Taste and season. The fresh herbs is the last puzzle of this very simple but delicious dinner.
Out of the loot, I used sweet corn, all 3 capsicums, string beans and zucchini. It may just be vegetables but we were very happy to eat it. The fresh vegetables was naturally sweet and not much seasoning was required. I made a big batch so it will not just be going meatless for a day this week
What is your favourite herb this season?