I have a hobby – I collect vintage Christmas decorations. The one in the picture, the watering can, was part of my granddad’s Christmas decorations and I remember it when we used to visit his house. It does look a little the worse for wear now, and granddad passed away a number of years ago, but I have happy memories when I use it so I would not throw it away. I have a number of other family decorations that come out every year and I have also bought some more – second-hand, this year. A number of the shops are selling vintage look baubles – but in my view you can’t beat the real thing! Using second-hand or ‘left overs’ is a really good idea – too much in life is disposable these days and this is a really environmentally friendly and economical way of living.
I have made this recipe using chicken as we had some chicken to use up, but it can also be used with turkey leftovers, I am sure you will have some to spare!
150 g Brown basmati rice
30 g Wild rice
20 g Camargue red rice
1 Tablespoon of garlic Infused oil
15 g Fresh Tarragon
2 Chicken breasts
1 Tablespoon of grained mustard gluten-free
1 Tablespoon of light mayonnaise (gluten-free or egg free mayonnaise if needed)
40 g pine nuts
5cm Slice of cucumber
Salt + pepper to taste.
Fresh salad leaves to decorate
If using fresh turkey or chicken coat the meat in oil and chop the tarragon and add it to the chicken – roast in an oven till cooked. Cool quickly. If using cooked meat then add the oil and tarragon to the rice and use the meat cold.
Add the rice to a pan with water and simmer till cooked and soft, cool quickly.
Mix the mayo and grained mustard together and add to the rice with the chicken, pine nuts, sliced radishes and chopped cucumber add salt + pepper to taste and serve.
If you are sensitive to resistant starches this dish can be served freshly cooked and hot – just serve the radish and cucumber on the side of the plate.
I wish all my readers a happy calm gut holiday!