Cooking Instructions

Oven rice with mashed parsnip

In a skillet, sauté the rice in margarine for 2 minutes or until golden brown. Add chopped
onions, garlic, corn and pumpkins and sauté for a further 5 minutes. Transfer all
ingredients to a greased baking dish, stir in the water and the seasonings. Cover and bake
at 175 °C for 45-50 min or until liquid is absorbed and the rice is tender. Cook parsnip in
a large pot of boiling water unit tender. Drain the vegetable and mash adding olive oil. Stir
in herbs, salt and pepper.

Salad

Clean and chop the Chinese cabbage. Prepare a salad by adding olive oil and season with herbs, salt and pepper.