A thanksgiving celebration for two, of a 70degree sunny day of bike riding in the lovely Sonoran desert with good friends, and the apparent rapid healing of my buggered ribs and shoulder.
Ingredients: 1/3 cup dry Whole grain rice and wild rice mixture, leftover wild salmon, 2 medium zucchini, 1 onion, 1/2 red pepper, 1/3 cup mushrooms, LOTS of extra virgin olive oil, 6 cloves garlic, 1tsp tarragon, 1/3 cup coconut milk, white wine of your choice.
Pour the cook a glass of wine.
Cook the rice 35 min. in extra water and a little sea salt, drain, cover and put aside.
Stir fry onions, zucchini, red peppers and mushrooms in LOTS of olive oil. Add garlic, tarragon, leftover salmon and coconut milk near the end.
Serve with wine and love.