This recipe is adapted from the 21-day fix website.
1/2 cup brown rice
1 yellow bell pepper, diced
1 medium tomato, diced
1/2 medium onion, chopped
1 small Japanese eggplant, diced
1 garlic clove, minced
1/4 cup frozen peas
2-3 black olives
2-3 green olives
1/4 tsp ground cumin
1 tsp olive oil
dash of cayenne pepper
salt and fresh ground black pepper to taste
Bring 1 1/4 cup of water to boil. Rinse and add brown rice and cook according to directions. Set aside.
Meanwhile, in a pan heat oil. Add onions, peppers, garlic and eggplant and cook for 5-6 minutes. Add olives, tomatoes, rice, cumin, cayenne, salt and pepper and mix well. I skipped mushrooms, but you can add 1/2 cup baby mushrooms.
Pre-heat oven to 400 degrees. Transfer the paella to a baking dish and bake for 10 minutes.
Serve warm. Makes two servings.
Cabbage is such a bland vegetable, that I am constantly looking for new recipes. As I scoured for new ways to cook cabbage this weekend, I came across this one. It seemed perfect for that office day meal with some brown rice, making it hearty, healthy, spicy and most importantly, fulfilling!
1/2 green cabbage cut into chunks
1 onion chopped into chunks
1 green pepper cut into chunks
1/2 pint cherry tomatoes sliced
2 lemon grass stalks
2 garlic cloves chopped
1 inch ginger chopped
some fresh basil chopped
1 can coconut milk
1 tbsp red curry
1-2 tbsp Thai red chilli oil (option) or use fish oil
Salt to taste
1-2 tsp brown sugar
Combine all ingredients except the tomatoes, and the basil and bring to a boil. Cook for 10-20 minutes until the cabbage softens.
Add sliced tomatoes and basil. Add fish oil or thai red chilli oil as per preference. Cook for another 5 minutes.
Serve warm with some Jasmine rice (white or brown).