My intro & Stinging Nettle Rice

[Guest guest]

Hello All,

My name is Heather and I live in the small rural community of Black

Creek on Vancouver Island, B.C. Canada.

My partner Bob ( a recently retired Tree Faller )and I live on a 103

acre farm. When we first bought it had a newly built 7000 sq ft

greenhouse which we ran for 3 years growing Hydroponic Tomatoes,

Long English Cucumbers and peppers. Sadly fuel costs made it

unprofitable so it sits idle until I can find something worthwhile

growing.

Our main focus now is building Log Furniture using the native Alder

Trees ( considered a weed tree here as it grows so fast and prolific)

we are also considering planting a small vineyard but that requires

more research into the different varieties of grapes that might grow

here. We also have 30 acres of Hay field which helps pay the bills.

I am interested in learning to be more of vegetarian cook - Bob will

be a bit of a hard to convert but then again Men can sometimes

surprise a

girl. I am slowly turning his eating habits into healthier ones.

I have him eating more rice now and I make a lot of stir fries as my

Wok is one of my favourite cooking vessels. I was turned on to the

benefits of Stinging Nettle by a fellow Farmers Market vendor who

gathers and dries Wild Mushrooms and herbs. It is a high in Iron and

is a good blood cleanser - tastes much like Spinach and there is no

sting to it at all. I use it mostly in rice and Bob considers

Stinging Nettle Rice one of his favourite side dishes and regularly

requests it.

I learned how to cook rice in my microwave and it is the best method

that I have found - comes out perfect every time and frees up the

stove with no pots to watch. Works for the long grain, basmati &

Jasmine rices - I buy the big bags from the Ethnic section of our

supermarket as they are usually cheaper and tastier than regular

rice.

 

 

Remembering the 2 water/1 rice formula the following is the method I

use:

 

Water & a dollop of butter/margarine into 8 cup glass measuring cup

( any casserole dish that is microwave safe will do - the glass

measuring cup is my favourite as it is big enough that nothing will

boil over in it) I cover it with a piece of Wax paper or if your

dish has a lid put it on. I also add

bouillon.

Micowave on High for 12- 15 minutes ( or until boiling)

Stir in Rice carefully as the water can bubble up with the addition

of the cooler rice then cook at 60 power for 16 minutes.

Let sit for a few minutes then fluff with a fork. Add 2 tbsp (?)

Stinging Nettles and stir in. I also add chopped green onions,

frozen peas, chopped parsley or sweet peppers chopped fine. The heat

from the rice cooks the additions just enough. Sometimes I will add

grated carrot into the water before it boils. Let sit for 5 minutes

then serve.

Stinging Nettles can be found any Health Food stores I am sure. I

hope you try it - I get raves from everyone with my rice.

Glad to be a part of your group and hope to lurk through your

extensive archives in the weeks to come.

cheers from the Creek,

Heather

[Guest guest]

-Welcome Heather,

A couple years ago I visited your beautiful Island. I was staying

with friend on Hornby Island and often visited Vancouver Island and

Vancouver mainland. I love the place and the people.

Nice having you in the group.

Smiles and hugs

Deanna in Colorado USA

 

-- In , " Heather " <cmg wrote:

>

> Hello All,

> My name is Heather and I live in the small rural community of Black

> Creek on Vancouver Island, B.C. Canada.