Rio Rice Bowl

I went into town with girl friends today, and saw a guy who had asked me for a date, but I’d turned him down(By-product of a tiny town.)  So I gave the customary kiss on the cheek, lucky him, ha ha, and couldn’t for the life of me remember his name, until I had left. Wow. Then went to the river of Zakapo, which is soooo perfect, cool, ending up at a little restaurant, which was so beautiful and tucked away in the romantic vista of  huge sensuous rocks, amazing bridges covering the rushing river, and wonderful girlfriends to talk with. I remembered their names! How fun. Except for the part where I slipped on one of the mossy rocks and dropped the camera into el rio for 3 seconds. Yikes-a-roni! And I’m the only one who brought a camera! So it’s sitting in the bowl of rice right now, to dry it out, and I hope to God it works, in a week or so, right?

Recipe of the Day –Rio Rice Bowl

2 c. water

1 c. rice

1 c. shredded carrots

1 avocado, sliced

handful of carrot tops

handful of beet leaves

2 green onions, diced

6 olives of choice

Directions:

Boil the water, and add the rice. Stir gently and turn the heat down low. Simmer with the top on for 45 minutes. Put the carrots, beet leaves and onions in 5 minutes before the end, to steam gently. Top with avocado, green onions, olives, and the famous Aji sauce from yesterday! Also good served as a cold rice salad with some Italian Vinaigrette!

Word of the Day: el rio = the river

Travel Tip of the Day: Bring extra socks when you walk in the rainforest!

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