Mother’s Day is just around the corner and according to tradition most people celebrate this day over a relaxed brunch at home, at a restaurant or with a picnic at their favourite outdoor area, be it a park or close t o a lake.While those are the ideal options we now know that few do that as most people are so busy preparing for the day and working hard in the kitchen that they miss the point of it all: to spend time with your mother or the mother figure in your life.
I’ve seen it where we plan everything to a tee, but it doesn’t go according to plan and before we know it, the day is over and we didn’t really relax and have a good time with our mother.
And I blame that on all the time we spend cooking our mom’s special meal.
This year, try something different so you don’t deprive yourself of that “love session”.
And for those who will be preparing home-cooked meals, let slow cookers do most of the work for you.
Over the past few years, slow cookers have become the most popular appliances, and for good reason: they save time.
What I also love about these easy slow cookers is that you can prepare your meals a night before Mother’s Day, just wake up in the morning knowing you will have a hearty and delicious meal prepared and waiting for her.
Wonderbag, a simple but revolutionary, non- electric portable slow cooker has shared with us some Mother’s Day recipes that are perfectly suited for a breakfast in bed, a special dinner for the family or even to treat her sweet tooth.
Creamy Mushroom and Herb Pilaf
(Serves 4)
Prep time: 10 minutes
Stove-top time: 25 minutes
Wonderbag time: 1+ hours
Ingredients
500ml basmati rice (2 cups)
50ml butter
1 onion, quartered and thinly sliced
2 cloves garlic, chopped
400g white mushrooms
45ml chopped parsley
750ml vegetable broth (3 cups)
250ml cream (1 cup)
10ml salt
125ml chopped spring onions
Grated Parmesan or shavings
for serving
Method
Place rice in a medium-sized bowl
and rinse in several changes of
cold water.
When water runs clear, drain the rice in a sieve.
Place the butter in a medium-sized pot.
Add onion and garlic and sauté for 3 to 4 minutes.
Add mushrooms and sauté for
5 to 6 minutes, until mushroom liquid is released and the mushrooms are slightly browned.
Add the rice, sauté until rice is well coated with butter and grains begin to turn translucent.
Add the parsley, vegetable
broth and cream and bring to
the boil.
Close the lid and let simmer for
15 minutes.
Place the sealed pot in the Wonderbag on a mat or cloth
and close
Leave for 1 hour to cook.
The rice can be left for longer as it will not overcook.
Stir the chopped spring onions through the rice just before serving with parmesan cheese.