I first met Lee and Will through a friend who introduced me to Ehon back in 2011. I was immediately drawn to these two passionate guys and knew we were of the same tribe! That year the boys asked me to speak at the launch of their Soften the F**k Up campaign - I remember being so nervous as it was one of my first speaking engagements for someone else of my lived experience of suicide. Soon after I gladly hosted the extended spur: team at our place in Coolum Beach, and was so inspired by this group of smart, innovative guys with massive hearts and big dreams. I've been a fan ever since and am so grateful they came into my life. They have continued to amaze me and support me in my own work.
Pesto Rice has become a staple in my family. In London in my 20's it was a great way to fill up on a budget, and then when I had kids, it became a favourite. It has frequented lunch boxes, family celebratory dinners and Christmas lunch for over 20 years now. Great warm or cold.
· Italian Arborio rice – 2 cups
· About 100 grams pesto (more if you really like it!)
· Boiling vegetable stock – 2 cups
· 4 spring onions finely chopped
· Juice of 1 lemon
· 2 tbsps extra virgin olive oil
· A few fresh basil leaves
· 25 grams parmesan cheese shavings
· Salt and milled black pepper
1 · First measure the rice into a glass measuring jug, then add about one quarter of the pesto sauce to it and stir it around to coat all the grains.
2 · Tip the mixture into a saucepan and pour the boiling stock into the jug, then pour this over the rice.
3 · Now turn on the heat and stir with a wooden spoon, adding 1 teaspoon of salt.
4 · When it begins to boil, put a lid on, turn the heat down to low and let the rice cook for exactly 20 minutes.
5 · As soon as it’s ready, tip all the rice into a serving bowl, then simply pour in the lemon juice, olive oil and the remaining pesto.
6 · Combine all the ingredients together, stirring and tossing.
7 · Taste and season with salt and pepper.
8 · Finally scatter some basil leaves, spring onions and then some parmesan shavings as a garnish.
Note: If you want to serve the salad cold, add the basil, onion and parmesan just before serving.
Recipe shared byBronwen Edwards
Brony loves recharging at the beach with family, friends and her dogs, and travelling the world. She is the Founding CEO of Roses in the Ocean, a national lived experience of suicide organisation.
Recipe attributed to
This recipe is from Delia Smith's Summer Collection recipe book. It was my first ever recipe book that I bought while I was living in London in my early twenties.