I love when our little cottage is overflowing with family but I also savour the time alone here.  One of the reasons is that when I am on my own I throw out all my customary food rules.  Yesterday for example, I had sunflower seeds and a mango for lunch on the beach.  

I dislike wasting food and so I am very careful to eat left overs and invent recipes with fresh items in the fridge.  Shopping is limited here as is garbage collection, so we want to make every food decision to be a resourceful one.

I have a mixture of wild and white rice left over from the weekend and I came upon a soup recipe to put it to good use.  But as we are in the midst of a supposed heat wave, I’ve decided to mix all the ingredients together as a stir fry instead of a soup. 

1 T veggie oil

1 onion, chopped,

1 T freshly grated ginger

2 cloves minced garlic

1 carrot, peeled and chapped

1/4 c chopped cilantro leaves

left over wild rice mixture

boneless chicken breast

salt and pepper

I started by softening the veggies, then added the chicken and finally the leftover rice.

Wild rice is nutty in flavour and has a slightly chewy texture.  It is high in protein and fibre.  The ginger, garlic and cilantro also means that this dish is full of antioxidants.  The unusual combination was delicious. 

Kath’s quote:  Some people see hearts (read: love) in very unconventional places. –Me

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