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Seasonal Vegetable and Rice ‘GushMush’ Khejerri – by Nourished Naturally – (add Mackerel-Optional )

This is a a recipe I made when my children were young and I needed a quick by healthy and yummy recipe after a day at work. I have been making variations of this over the years and its always a little different each time as I make it with fresh seasonal vegetables depending on what’s available. NB: This is a super quick recipe which can be made in literally 20 mins, the ginger, turmeric, chilli, garlic and onions are a essential component of this recipe which in my opinion make this a tasty and ayurvedic delight.

Method

1 Onion

1 leek

300gm kale – add after onions have softened

add as much Broccoli as you would like to add for this recipe – each family likes a different amount.

4-6 cloves – 3 inches of fresh Ginger – crushed in a ‘Cortana’ – motar and pestle- we say Cortana in Punjabi !!

1 chilli – fresh ( is best ) – 1/2 if you have younger children to add a little peppery taste- no need to take seeds out!

Begin to Saute onions, garlic and ginger – add fresh coriander – about 1/2 handful – add leeks, kale and broccoli – lightly saute – cook for about 7 mins – while you cook this up- have the rice cooking so they are ready around the same time.

Cook Basmati Rice – you may want to use Camargue red rice – but if you do this it takes 23 mins- so please add this time to your recipe.

Wash well – or until water runs clear

1 cup rice – 2 cups water

2tbsp cocnut oil

1/2 tsp rock salt

2oz ghee – fresh clarified butter

Cook the rice – add butter at the end – for best results cook on a medium heat for 7-8 mins. Let rice water begin to boil them reduce and simmer until cooked. Add Ghee in last 2 mins.

I would have this with fresh yoghurt and Punjabi ‘kulcha’ salad – leaves, tomatoes and onions –

Add cooked peppered mackerel – this is optional – tastes good if you do want to add it – tear into strips

Add cooked rice – do not over mix- use salad servers to blend in – then serve immediately – add garnish of more coriander and freshly squeezed lemon juice.

(NB: Camargue Red Rice is a browny-maroon coloured, short grain rice with an earthy, nutty flavour. It is grown in southern France in marshland on the coast between Marseille and Montpelier).

GushMush Khedherri
Randhiraj Bilan -Nourished Naturally – 07976686592

Want help to learn other ways to nourish yourself- I offer online guidance for optimising wellbeing using natural nutrition and lifestyle tips. Be Nourished Naturally and support your wellbeing eating healing food that is good for you and your bespoke needs.

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