Every year we visit our friends who own a farm where they grow flowers, plants, vegetables and fruits. Our children, when young, loved these outings and have memories of picking peas, walking through gardens, along the stream, and through beautiful meadows, and driving the tractor. Now our grand children are creating their own beautiful memories.
Our friend Audrey would always present the most beautiful lunches where she would serve the fruits and vegetables from her garden. When it was time to go home we would fill our car with the bounty of Audrey and David's labor, including pumpkins for halloween and delicious jams and jellies. What a treat!
This year I got some green leafy cabbage that I have never tried before. My first attempt using this green leaf vegetable was a success. I adapted this recipe from a blog called Green Light Bites, Adventures in Healthy Eating. The amounts of the ingredients are flexible according to your taste. This is so simple and so delicious!
Ingredients
2 teaspoons olive oil
2 green onions, chopped
1 large carrot, finely chopped
3-4 leaves of cabbage, finely chopped ( you can also use kale or any leafy green you have)
2 cups of cooked brown rice
1/2 inch of ginger root, grated
about 2 tablespoons soy sauce
Directions
Heat the oil in a non-stick skillet over medium-high heat and saute the onion and carrot until they begin to brown. Add the chopped cabbage and stir.
After 1-2 minutes add the cooked rice and grated ginger. Add the soy sauce according to taste. remove from heat and serve.
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