I made rice this morning so it would be ready for either lunch or dinner.

Ingredients – all to taste and availability

28 oz can diced tomatoes
Cabbage
Onion
Carrot
Celery
Peas
Basil
Parsley
Garlic
Dulse
Jalapeño
Miso
Tomato paste
Water

I put everything above in a pot after prepping it with my Borner V Slicer.

I then cooked it on medium-high heat to warm everything until just soft, but not mushy.

I ladled a couple big scoops over the rice and beans (which I soaked and cooked earlier in the week).  I didn’t add the beans until the end so they wouldn’t get mushy and fall apart.

So fresh and delicious!  This is something that I will be eating  for 2-3 days.

The next day I added some steamed white potatoes and the rest of the rice with more water and tomato paste to make a stew like meal. Just different enough from the day before.

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