Following on from yesterday’s seaweed forage I thought I’d use the finds to make a spicy rice & greens dish while we’re overnight parked in a ferry port (oh the glamour!). This is something I make all the time in the van because it’s super easy to pull together and feels like comfort food even though it’s pretty healthy. Ingredients are (serves 2):
Kelp, Gut-weed, Sea-lettuce dried or fresh, chopped (I usually use shredded cabbage/kale but seaweed is delicious!)
1/2 bag of mixed greens (this is rocket, spinach & watercress because I had some in the fridge)
1 fresh salad chilli, chopped (less = less heat)
1 clove garlic, finely grated
1 chunk fresh ginger, finely grated
Oil (for frying or use water if preferred)
4 spring onions, chopped
4 x tblsp soy sauce
Juice 1/2 lemon
Cashew nuts (2 small palmfuls)
Boil rice in large pan of salted water. While that’s doing, heat a wok/large iron pan and toast the cashews. Put nuts in a bowl to one side, turn down heat, add oil, ginger, garlic, chilli & spring onions. Fry for a min then add all greens. Keep stirring. Add a splash of water any time the pan gets too sticky. Stir fry for a couple of mins until all greens are cooked & wilted. Empty pan contents into a bowl. In another bowl whisk together soy, honey, lemon & put to one side.
When rice is cooked drain it & chuck it in the frying pan with all the greens and the soy mix. Stir until heated through. Spoon into two bowls then share cashew nuts on the top. Yum. This meal is vegan & gluten free. I’m strictly neither of these things but I am a veggie who is working on reducing wheat and dairy in my diet.