Hi from windy Milos,
This has been a mind blowing stay in the most literal sense possible. The strong winds hardly ever stop and the house is full of sand despite valiant cleaning efforts by myself and the Mr. With all that cleaning there’s not too much time for cooking. I was especially pleased with this lunchtime salad topped with micro-greens I grew myself. Obviously it’s adaptable to whatever you have available and like. Have to say…this was a HUGE hit with the Mr.
To serve 2 you need:
2 cups cooked rice-I used basmati left over from the night before
1 tbsp olive oil
1/2 medium onion chopped
1 small garlic clove finely chopped
1 courgette (zucchini) diced
1 stalk celery chopped
1/2 small red, green and or yellow pepper chopped
1 great big ripe red tomato
2 tbsp sun dried tomato paste
3/4 cup water
1 tsp oregano
salt pepper and chili flakes to taste
2 tbsp micro- greens (see note)
Here’s how to do it:
Saute onion and garlic in the olive oil for about 7 minutes. Add pepper and celery and continue cooking until peppers start to soften. Add courgette and stir every once in a while. When everything is nicely cook but still has a little bite add the rice, breaking up any clumps. Take your tomato and on the coarsest section, grate it right into the frying pan. Stir. Mix the tomato paste with the water in a cup. It should be a like a fairly thick tomato sauce. Stir into the rice mixture. Season with oregano, salt, pepper and chili flakes. stir again and lower heat just to warm everything up. Adjust seasoning if needed.
To serve, sprinkle with the micro-greens.
Note: I grew the micro-greens as an experiment and was pretty chuffed with the results. I saw the seeds (alfalfa, cress and red cabbage) in our local supermarket and bought them on impulse to bring to Greece. Once here, I saw that I was supposed to buy a gizmo to germinate the seeds in. I had no such gizmo and nowhere to get one, so I checked online and there were lots of helpful sites that told me how to plant the seeds on top of rich, moist soil and to cover them with more of the same. But I had no suitable soil. However, being an elementary school teacher, I have years of experience sprouting bean and other seeds in a very cheap and foolproof way.
First, I soaked the seeds for a few hours. Then I took a small aluminum foil container and covered the bottom with four layers of paper towel. I spread the wet seeds over the paper towel and gently added more water so everything was equally damp (not soaked). I put the container near a window and dribbled a little water on the seeds about four times a day. Two weeks later my micro-greens were ready to use. They were tasty and crunchy. I can’t guarantee that the vitamin content was the same as if I’d used soil but it was a trial run. Next time, I’ll do it properly even if it won’t be quite as much fun.