T has now transitioned to eating proper solids, by which I mean food that is not semi mashed. Although, his breakfast and snacks range from french toasts and omelettes to cut fruits and cutlets. I kept him for the longest time on puréed veggie combos mixed with rice (un-mashed) for his main meals. This was purely because he was having the two portions of veggies without any fuss and somewhere I wasn’t ready to change that up. Though I knew when the time came for the full transition we’d just know, and here we are!
This deliciously simple recipe allows you to truly mix up those leafy greens and one can add just about anything to the rice and make it super healthy. I’ve proclaimed my love for the leafy greens before, and I think this one does complete justice!
- Rice (brown/white) this could be substituted with quinoa, buckwheat or dahlia even
- Spring onions, finely chopped
- Spinach, finely chopped
- Lettuce, finely chopped
- Celery stalk, finely chopped
- Garlic salt
- Sour cream
- Parmesan, shaved
- Ghee for stir frying
One could add, mushrooms, eggs or any other ingredient to the mix.
- Boil the rice on the stove top until cooked and separates to the touch
- In a pan add some ghee (in proportion to the measurements of the ingredients) and bring up the heat
- When ready, toss in the chopped greens and cook for about a minute on medium heat
- Add the seasonings and the rice
- Put in a dollop of sour cream
- Stir fry it for about a minute more and turn off the heat
- Finish off with parmesan shavings
- Serve warm