Oh absolutely yes, yes, holidays are so, so special … something we always look forward to charging our batteries and for me it’s also the time of cleaning the fridge, make it look as new, just like a newly delivered appliance .
Here is my not soo good shot of this unusually beautiful white water bird, It was quite far and I was not particularly prepared since my photography skills are not that great – but this is the best I could do in this instance. Will need to go back well prepared.
One pan curried wild rice, red quinoa with sausage and Cavolo Nero
This one pan recipe is a delicious meal, it contains sausages, Cavolo Nero and a deliciously curried wild rice and quinoa. Really delicious 😉
- 500 g Wild Rice and quinoa Tilda ready cooked
- 10 little sausages or 6 regular size *
- 200 g broccoli tender stems
- 1 large red onion
- 3 garlic cloves
- 2 small red peppers
- 8 baby courgettes/zucchinis
- 8 leaves Cavolo Nero
- Salt and pepper to taste
- 1/3 tsp cumin powder
- 1 tsp curry powder as hot or mild as you wish
- 1 lemon juice
Place the chopped onion in a deeper pan with one tbsp olive oil. Cook on medium fire for 1 minute.
Add the sausages and cook covered for 3-6 min depending on the sausage size.
Add the cumin and the curry powders, give it all a good mix and then bring on and add all the chopped veggies- the peppers, broccoli stems, Cavolo Nero courgettes (I’ve cut into halves lengthways). Cook for 5 min covered.
Add the cooked rice and quinoa, stir and cook for an extra 4 minutes.
Season to taste, drizzle the lemon juice from a lemon and serve while hot.
* This recipe realistically is for two adults and two children but if you are making it for 4 adults I suggest use three to four little sausages or two regular ones per person. Ultimately of course use as many sausages as you would like to have depending on how hungry you really are, this was just an indication . I’d go for more veggies rather than sausages but hey, I’ll leave it up to you to decide.
*I have used ready cooked rice and quinoa mix but of course many times I just use leftover or cook it all from fresh - it really depends on what I have and mood I am in.