Summer rice bowl from garden and leftovers, the first post

So I guess I should start of right away. This is the first post on the blog.

In a few hours i will be going north, to a small world culture festival, its quite far north, about 8 hour drive. And that is without stops. Have been looking forward to it for quite some time, and yes, I will update with some images later on. I’m going to be there for a few days, hopefully getting some great vegan and health food, but why knows? No idea what they actually serve, hoping for a good surprise.


Since I will be going away for a few days i decided not to stock up on to much veggies, and just use the leftovers and what the garden could offer. I’m very happy, harvested the first squash today, is a sun ray variety. Its beautiful and very mild in it’s flavour. I decided to do a big mash rice bowl with it to see what it turned into. I also had some tomatoes that my mother gave me when i visited a few days back. The dinosaur kale, I just crave the texture, this time it wasn’t in a great condition though. But anyway, in the pot you won’t notice it that well. And no need to waste food.

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Berries in the food is always something that makes things more interesting and luckily there were some black currants I picked last week, still in the fridge. I got them from a flower bed that none would pick, damn waste, people are buying them instead. Anyway, lets get to the recipe. Turned out quite well, but be careful with the sage, it easily takes over.

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Summer rice bowl from garden
Serves: 2
What you need
  • ½ cup wild rice
  • 1 tsp coconut oil
  • ½ squash, I used the sun ray from my garden
  • 2 medium tomatoes
  • 1 bunsh of dinosaur kale
  • 1 onion
  • 2 cloves of garlic
  • 2 tbsp tahini
  • a plash of rice vinegar
  • 1 tsp sage
  • 2 tsp thyme
  • ⅓ cup black currants
  • salt
  • pepper
How to do it
  1. Boil the rice with a pinch of salt and the thyme. About 1 cup of water. Boil for 40 min.
  2. While the rice is boiling, cut the onion and garlic into tiny pieces. Fry in a pan until golden brown in the coconut.
  3. Dice the squash and tomatoes, add to the onions with some salt. Cook for a few minutes.
  4. Remove the stems from the kale, cut into strips and add to the pan with a splash of the rice vinegar and sage. Cook for another 5-8 min, until soft. Add the tahini and season off with salt and pepper.
  5. Add the rice and allow to cool for a few minutes. Add the black currants and stir carefully.
  6. Serve while still warm.