I once met somebody who told me that her husband never ate leftovers.
Poor lady. I don’t know what positive qualities her husband may have, but for me somebody who would not eat the occasional leftovers cannot be a candidate for Mr. Aunt Clara. At our home we recycle all the leftovers, and the idea of spending hours and hours in the kitchen on a daily basis does not sit well with me.
Sure, I love cooking, a lot in fact, but on an everyday basis we prefer uncomplicated dishes, lots of vegetables and light food. Long stays in the kitchen are left for special occasions.
But serving leftovers does not have to be boring. You have to be creative, add fresh ingredients, transform them into new dishes. So far my husband has not complained. OK, he’s done it a few times, but he normally doesn’t even notice when I “recycle” food.
If I had met my other half on one of those TV dating shows my first question would have been:
- “Contestant no. 1, in the following picture, where do you imagine your future spouse will spend the most time?”
Guess the correct answer. I bet you did.
- 1 large carrot
- 1 large onion
- 3 tablespoons of olive oil
- 1 sprig of parsley, chopped
- 6 cups of pre-cooked white rice (see recipe)
- 1 cup of vegetable broth
- 1 flat parsley sprig, minced
- Grate the carrot with the coarse side of the grater, or cut into very small cubes
- Cut the onion into very small cubes.
- Heat the oil over medium heat in a deep pot.
- Add the carrot, onion and parsley, cook and stir until the onions become transparent.
- Add the rice and mix well.
- Add the broth and cook over low heat for two minutes.
- Cover with a tight-fitting lid and cook for 7 minutes.
- Uncover and fluff with a fork. Mix with the parsley and serve warm.