Food tips

Buying an Oven : In gas appliances, look for blue flames; yellow flames indicate the gas is burning inefficiently and an adjustment may be needed. Consult your manufacturer or your local utility.

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!

Basmati Rice with Nuts and Dried Fruit Recipe

	Category	Rice Recipes
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Ingredients And Procedures

1 1/2 c Uncooked basmati rice or

Other long grain rice 2 tb COOKING OIL

1 sm Onion, thinly sliced

1 tb Minced ginger

2 ts Minced garlic

2 Jalapeno or serrano chiles,

Minced 1/2 ts Garam masala

1/2 ts Salt

pn White pepper 3 c Chicken broth, or vegetable

Broth, or water 1/4 c Diced dried apricots

1/4 c Coarsely chopped toasted

Walnuts 1/4 c Toasted cashew halves

1/4 c Chopped pitted prunes

2 tb Chopped green onion

2 tb Toasted coconut

1/4 c Plum sauce

Soak the rice in water to cover for 30 minutes; drain. Heat a 3 quart pan over medium high heat until hot Add the oil and the onion. Cook, stirring until the onion is lightly browned, about 1 minute. Add the ginger, garlic, chiles, garam masala, salt, and pepper and cook for 10 seconds. Add the rice and cook, stirring, until the mixture is well

coated with the oil, about 1 minute. Add the broth and bring to a boil. Cook, uncovered, over medium high heat until the liquid drops to the level of the rice. Reduce the heat, cover and simmer on low until the rice is tender, about 15 mins. Remove the rice to a serving platter. Sprinkle the apricots, nuts, prunes, green onion and coconut over the rice. Serve with the plum sauce on the side. Personal Note: Can substitute raisins for prunes. Source: The Well Seasoned Wok Typed by Dale/Gail Shipp

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<h1>Basmati Rice with Nuts and Dried Fruit</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 c Uncooked basmati rice or <P>Other long grain rice 2 tb COOKING OIL <P>1 sm Onion, thinly sliced <P>1 tb Minced ginger <P>2 ts Minced garlic <P>2 Jalapeno or serrano chiles, <P>Minced 1/2 ts Garam masala <P>1/2 ts Salt <P>pn White pepper 3 c Chicken broth, or vegetable <P>Broth, or water 1/4 c Diced dried apricots <P>1/4 c Coarsely chopped toasted <P>Walnuts 1/4 c Toasted cashew halves <P>1/4 c Chopped pitted prunes <P>2 tb Chopped green onion <P>2 tb Toasted coconut <P>1/4 c Plum sauce <P>Soak the rice in water to cover for 30 minutes; drain. Heat a 3 quart pan over medium high heat until hot Add the oil and the onion. Cook, stirring until the onion is lightly browned, about 1 minute. Add the ginger, garlic, chiles, garam masala, salt, and pepper and cook for 10 seconds. Add the rice and cook, stirring, until the mixture is well <P>coated with the oil, about 1 minute. Add the broth and bring to a boil. Cook, uncovered, over medium high heat until the liquid drops to the level of the rice. Reduce the heat, cover and simmer on low until the rice is tender, about 15 mins. Remove the rice to a serving platter. Sprinkle the apricots, nuts, prunes, green onion and coconut over the rice. Serve with the plum sauce on the side. Personal Note: Can substitute raisins for prunes. Source: The Well Seasoned Wok Typed by Dale/Gail Shipp <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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