For today I had a rich dish that included a cup of butter in its preparation. There was a change of plans.
The night I was supposed to go in the kitchen to make this dish I woke up at 3AM with a dull pain in my stomach. Don’t worry, nothing more serious than an upset stomach, but that was just enough to disrupt my plans. My body was speaking to me, it demanded attention, it demanded I took a break from the excesses of the season. And much as I’d love to ignore my body, I had to abide by its wishes.
You see, my body speaks to me, specially my stomach.
Sometimes it discreetly whispers in my ear “milady, if you don’t mind my boldness, I would kindly suggest you do not partake of this dish, or at least, please, do not have seconds”. Please read the previous sentence in your head in the voice of Anthony Hopkin’s Steven in The Remains of the Day.
On those occasions I demurely bow my head to acknowledge the suggestion and take Steven’s advice. All is well.
But sometimes I stubbornly press on, I have to have just another slice of it. Or one more serving of that. Things can turn ugly fast.
Imagine my stomach as the character played by Samuel L. Jackson in Pulp Fiction. Same subtlety and language. I should never cross
Mr. Winnfield my stomach.
And I did just that, and the midnight wake-up call is a reminder of what happens when I do.
That Samuel L. Jackson, he looks fine in a tartan.
But back to the food. The following day I had learned my lesson. So instead of the dish with a cup of butter, I raided my potted garden for herbs (basil, spring onions, parsley) and veggies (tomatoes, green and purple okra), and along with brown rice, auyama and several other natural ingredients got my poor body the break it deserved.
And if you are scared of the “sliminess” of the okra, fear not, a touch of Mizkan All Natural Rice Vinegar fixes that, and adds a lot of flavor. It is also very mild, so no irritating acids to contend with. Try this, your body will thank you.
Brown Rice and Garden Vegetables Pottage Recipe
- 3 tablespoon of olive oil
- 6 cloves of garlic
- 1 tablespoon parsley , roughly chopped
- 1 tablespoon basil , roughly chopped
- 2 tablespoon chives , roughly chopped
- 2 quarts of water
- 1 cup of brown rice
- 1/4 cup of Nakano All Natural Rice Vinegar
- 1 lb [0.48 kg] of auyama (West Indian Pumpkin), diced
- 1 doz cherry tomatoes , halved
- 1/2 cup of sliced okra
- 1 1/2 teaspoon of salt (or more, to taste)
- In a deep-bottom pot heat the oil over very low heat.
- Add the garlic and cook, stirring frequently, until the garlic has turned soft. Stir in parsley, basil, chives. Pour in water and increase heat to medium-low.
- When water breaks the boil add rice and auyama. Simmer covered, stirring frequently, until the rice has opened.
- Add tomatoes, okra and vinegar. Simmer until vegetables are cooked through.
- Season with salt to taste.