This is my one of my favourite dinners and is sooo good for you! This is for Charlotte as she has a bad cold. Get some one to make it for you! xxx
‘Dave’s spicy rice’ aka M E D I C I N E.
ingredients/ Serving for 2:
1 tin of tuna steak in olive oil preferably
1 mug-ful of brown rice.
1 big fresh juicy lump of brocolli.
1 medium sized red onion.
a decent sized lump of root ginger, up to about a ping-pong ball size!
some nice frozen peas.
“1 teaspoon” of cayenne chili pepper
“1 teaspoon” of turmeric.
a large pinch of himalayan crystal salt, and a touch of black pepper.
“3-4 capfuls” of extra virgin olive oil.
“3-4 capfuls” of organic apple cider vinegar (aspall’s)
optional extras: these will help bring out the flavour a bit more if u can live with it!
a few dashes of garam masala spice.
1 clove of garlic.
half a lemon.
dried chili flakes (aka ‘pizza bits’ like you get in the shaker at pizza hut).
side salad:
a couple of inches of cucumber sliced up.
some fresh spinach leaves. don’t cook them. eat them raw.
OK, so directions… er this will be a bit haphazzaaaaard as ive never written it down before– i kind of make it up as i go along each time… but you’ll get the picture.
> Boil up some water in kettle (say 4 cups), chuck in a biggish pan with the brown rice, on medium-to-high heat. This will take about 12-15 minutes to get cooked nicely, and in that time you have to rush around like a mentalist getting everything else ready!!
> Add most of the turmeric into the boiling/simmering pan, along with the salt and some cayenne pepper. This will get soaked up by the rice as it cookes and expands.
> Chop up the the ginger (and peel it), and the garlic in to little bits and the red onions into smallish bits. Chop up the brocolli into small bite size chunks.
> Prepare the side salad/ cucumber slices. If you get fresh spinach leaves from sainsbury’s you get twice as much for your money if there not called ’salad’ spinach- but they are exactly the same- just wash them well; them have them raw (much more health benefits uncooked).
> Rice will be mostly cooked by now; pick a bit out with a fork and chew it- you will get a feel for the consistency you like.
>> If you have a pan with a steamer on top, then do the brocolli (and peas) like this, but you will need to allow about 5-7 minutes for them to cook on top of the simmering rice pan.
>> If you don’t have a separate steamer, you can literally steam the brocolli in the rice pan, which is a bit quicker. First of all put the peas straight in with the boiling rice. It will take a minute or so to get back to the boil. (May need a top up of boiling water to cover). Then place your brocolli bits on the top of the cooking rice and peas, spread out, semi-submerged on the surface. Turn them over after a while so theyre steamed/cooked through properly- but dont let them get soggy.
> Test a bit of rice, brocolli and pea, for you own satisfaction of being cooked, and then take the pan off the hob and drain the excess water away, but not so its bone dry- leave it nice and moist.
> Make a bit of space at the side of the pan with a wooden spoon, add the entire tuna steak with its olive oil, which will lightly fry everything off in this last stage. Add extra olive oil now, or towards end of cooking as neccessary. Add the ginger, garlic, onions, remaining spices, to this oil and tuna, mixing it up well, and then mix it all up in the pan back on the heat for a couple of minutes. Also now add the apple cider vinegar, a squeeze of lemon juice if you have it. At this final stage of cooking keep stirring well to blend everything in carefully.
> If of course you have used a separate steamer, you have the slightly more civilised option of having the brocolli and peas served separately, as they dont particularly need mixing up with all the spices, but it doesnt really matter. Remember, this is medicine!
> Serve immediately, with the side salad, and probably a cool glass of water, as you might find this all a bit hot!! 
