How is everyone? Mid week and we are heading towards the end of January, where did this month go?? time does surely go by fast. I headed into the kitchen to take out my food processor to start the recipe. I added the carrots turned the knob to ON and nothing, I turned the knob again and still nothing. 🙁 At first I was frustrated but then I remembered from the last time I used it that it might not work again. It made some strange noises last time and I the truth is that I have used it quite a lot these past couple of years, so I guess it was about time to say goodbye.
I took a look on the internet to see what was on the market. I noticed that they have become quite expensive. Unfortunately, the prices that I saw were completely out of my price range. I searched for the processor I had and was happy to see that the price was definitely within my budget!!. I am hoping to be able to purchase the processor by mid February. 🙂 In the mean time I will have to do all my chopping by hand.
The reason why I use a food processor is because I have those days when my arm does work with me, but then there are those days when it just wont. 🙂
I forgot to mention the weather, we had a beautiful sunny day yesterday, but awww today I woke up looked out the window and it was snowing!! 🙂
Have a good/morning/afternoon/evening everyone 🙂
VEGETARIAN MUSHROOM CARROT PILAF
- 1 cup Mushrooms sliced
- 1 Onion chopped
- 3 cups Boiled Rice
- 1 large Carrot diced
- Parsley finely chopped
- 3 tablespoons Olive Oil
Add sliced mushrooms into a large sauté pan, simmer for 10 minutes.
Carrots and chop onion.
Toss in carrots and onions, along with the olive oil. Sauté for 15 minutes.
Continue by adding in rice.
Add in parsley, salt & pepper and sauté for 20 minutes on low to medium heat. If you try out this recipe I would love to hear your feedback. 🙂