Sometimes my heart decides to move from my chest and settle itself high up in my throat. And I am positive that everyone can see it there, pulsating. Generally, this move occurs as a heavy blanket of anxiety wraps itself around my shoulders. Unlike the majority, who feel like they’re dying inside, I just go ahead and die on the outside too, for all to see. This is the issue with having no social mask. No poker face, just complete and utter transparency. Every tiny cell in my body gives away my secrets, against my will. Some say that this transparency is a beautiful thing, the raw honesty. I suppose it’s the very definition of wearing your heart on your sleeve. You can take it from me, it is not beautiful. It is problematic. And all you want to do is run away, because you can’t manage to compose yourself. How can it be that the very thing I detest in some – a facade – is also the very thing I wish I could somehow acquire?
BAKED RICE WITH VEgetables + BOCCONCINI
gluten free and vegan option
- 4 Tbsp olive oil
- 1 cup brown basmati rice
- 2 cups vegetable stock
- 1 onion, diced
- 1 clove garlic, crushed
- 1 eggplant, diced
- 2 zucchini, diced
- 3 tomatoes, diced
- 2 Tbsp chopped tarragon
- zest of 1 lemon
- 4 – 5 bocconcini balls (vegans substitute cashew cheese)
- Preheat the oven to 200 degrees C.
- Heat the oil in a large heavy based pan (one which can be transferred into the oven).
- Add the onion and eggplant with a big pinch of salt, and saute for a few minutes over a medium/high heat. Once golden, add the garlic and rice and stir.
- Add the stock, zucchini, tomato and tarragon and bring to the boil.
- Grate in the lemon zest.
- Cover with a lid or tightly with foil and transfer to the oven.
- Cook for 50 – 60 minutes, or until rice is cooked through.
- Remove lid, break up the bocconcini balls and scatter over the top.
- Return to the oven and cook for a further 10 minutes.
- Serve on it’s own, or with a leafy salad.
Serves 4.
