Ingredients

4 each celery sticks, sliced
1 each green pepper, chopped
4 ounce(s) carrots, sliced
2 large onions, chopped
2 Tbsp. olive oil
2 each garlic cloves, crushed
8 ounce(s) walnut pieces
6 ounce(s) long grain rice
salt and pepper
1 pint vegetable stock
1 pound tomatoes, peeled and quartered
4 ounce(s) black olives
4 ounce(s) sweet corn
4 ounce(s) frozen peas
4 Tbsp. chopped fresh herbs

Cooking Instructions

Heat oil in the wok and add the garlic and walnuts. Fry stirring frequently till the nuts are slightly browned. Remove them with a slotted spoon. Add the prepared vegetables and cook till slightly softened. Stir in the rice and season to taste. Pour in the stock and bring to a boil. Cover, reduce heat and simmer gently for 10 minutes or so. Mix together the tomatoes and olives. Stir corn and peas into the vegetable mixture in the wok. Place tomatoes and olives on top, do not stir them in and replace the lid. Simmer for 5 minutes. All the stock should be absorbed. Before serving, stir in olives and tomatoes, nuts and herbs. Serve with a salad.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)