First day of camp. With it came the usual: the jitters, butterflies, the “I don’t feel good,” and the pleading to stay home for just one day. For forty-five minutes I watched my six-year-old struggle, feeling like the worst mother in the world because his distress echoed the same feelings I had when my mother sent me away to camp years ago. It’s striking how certain emotions return so quickly when something triggers them.
It took a lot of resolve to stay firm and reassure him that he would be fine, that he would have a great time and didn’t need to be nervous—while all I wanted to do was wipe away his tears and tell him he could stay if that’s what he needed.
He went, though, and the worry vanished the moment he arrived and saw his friends. Just like that.
Now I find myself with the first-day jitters: wondering if he’s okay, keeping the phone close in case it rings, and sipping iced coffee for comfort. I know, as every parent does, that this feeling will pass.
In the meantime, I welcome words of encouragement—moms, I’d love to hear your wisdom. I’m listening. 🙂
Happy Monday,
Ruth
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Basmati Rice With Fava Beans and Cilantro
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Author: https://mayihavethatrecipe.com
Total Time: 1 hour
Yield: 4 1x
Ingredients
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- 3 tbsp extra virgin olive oil
- 1 cup diced onions (1 medium)
- 2 cloves garlic, chopped
- 1 cup chopped red bell pepper (1 medium)
- ½ cup chopped celery (2 stalks)
- 1 cup shelled fava beans
- ⅔ cup diced carrots (2 medium)
- 1 tsp salt
- ¼ tsp pepper
- 1 cup basmati rice
- 1 cup chopped cilantro
- 1 ¼ cups of water (you can also use broth)
Instructions
- In a large skillet, sauté onions and garlic in 2 tablespoons of olive oil until translucent, about 3–4 minutes.
- Add bell pepper, celery, fava beans, and carrots. Season with salt and pepper and cook over medium-low heat for about 10 minutes.
- Stir in the basmati rice, mixing well with the vegetables, and let it cook for about 5 minutes.
- Meanwhile, in a separate skillet, sauté the cilantro in 1 tablespoon of olive oil until it begins to wilt, about 2 minutes. Set aside.
- Add the water or broth to the rice, then stir in the cooked cilantro. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
- Remove from heat and let stand, covered, for 10 minutes. Fluff the rice with a fork.
- Enjoy! Recipe courtesy of May I Have That Recipe.
- Prep Time: 15 mins
- Cook Time: 45 mins