Gammon and black bean wild rice

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Rinse 5tbsp wild rice then with cold water and leave either overnight in the fridge to allow the grains to increase in size

 

Prepare:

Dice 100g gammon

Dice 1” round of rinsed aubergine

Dice1” disc of courgette

Dice a rinse stalk from a large flat mushroom

Heat 2tsp oil in a deep fry pan and add all of the above stirring for 2 minutes.

 

Drain a small can of black beans and stir into the fry pan along with the wild rice which will have soaked up the water and stir for 1 minute.

 

Add just enough stock to cover the mixture. There is no need for seasoning as the gammon will provide this. Bring to the boil and reduce the heat to medium. Add a transparent lid and cook for 15 minutes without removing the lid. Turn the heat off and leave for 5 minutes before serving with a sprinkling of toasted seeds and a dash of soy sauce. I used toasted squash seeds which I baked in my recipe Spatchedcocked chicken but any bought seeds can be toasted in a dry pan over medium heat for around 10 seconds moving the seeds in the pan throughout that time.

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One of my favourite poems:

Heavenly Autumn wheel by Rosemary Ditchburn

Latest post in my ‘Spaniel quotes for life’ blog - If the only prayer you say in your entire life is 'thank you' , it will be enough