From time to time, I struggle with headaches. I awake with either a dull or intense pain around my right eye that trails down the the right side of my neck wrapping around my right shoulder blade. They've become few and far between...but every so often by day begins this way. Being mother of three incredibly high-energy little boys, the easiest way I can self-medicate is with caffeine and food. Almost always my food of choice is greens and brown rice. If I can throw some protein in like chickpeas, even better! This is inspired by Mississippi Market's deli staple of Rice, Beans, and Greens which you can buy very cheaply by the pound every day. When the headache is so bad that I can't bare to cook myself - I head directly to MS Market for my food meds.
INGREDIENTS:
2 cups short-grain or long-grain brown rice
olive oil
cumin seeds
2 cups cooked chickpeas
greens (spinach, kale, chard, bok choy)
garlic (optional)
tomatoes (optional)
salt and pepper
Combine 2 cups of rice and 4 scant cups of water. Drizzle some olive oil and 1 tsp of salt over the top. Cover. Bring to a boil. Leave cover on and turn heat all the way down for a low, gentle boil for 40-50 minutes until rice is done. A great test is to remove cover and tip the pot to the side. If water surfaces, continue to cook. If water does not surface, it is done!
While rice cooks, heat 2 Tbsps of olive oil in a saute pan. Sprinkle 2-3 tsps of cumin seeds. Heat until seeds begin to sizzle and become wonderfully fragrant. Add greens. Cover and cook until wilted. Add chickpeas. Cover again until chickpeas are warmed. Add chopped tomatoes and minced garlic, if you're interested in a little flare. Salt and pepper to taste.
Above, I've rounded it out for dinner with some roasted carrots and avocado slices. Enjoy!
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