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Buy Seasonal Food : If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!

Wild Rice Dressing Recipe

	Category	Rice Recipes
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Ingredients And Procedures

1/4 c Wild Rice -- uncooked

1 1/4 c Water

1/2 c Onion -- chopped

1/4 c Brown Rice

1 1/2 t "Chicken" Bouillon --

Vegetarian, 1/2 t Dried Thyme

1/8 t Pepper

2 c Fresh Mushrooms -- fresh

Sliced 1/2 c Chopped Celery

1/2 c Waterchestnuts -- chopped

Granules, instant Rinse wild rice in a strainer under cold running water for 1 min. In med saucepan combine wild rice, water, onion, brown rice, bouillon granules, thyme and pepper. Bring to boiling; reduce heat. Simmer, covered for 45 min. Stir mushrooms, celery and waterchestnuts into rice mixture. Return to boiling; reduce heat. Simmer, covered for 10 - 20 min more, or until celery is just tender, stirring occasionally. Serves 8 John Wilson, Lansing Mich. Posted by Posted by Posted by Posted by Posted by Posted by Posted by reggie@netcom.com (Reggie Dwork) to the Fatfree Dig. [Vol. 11 Issue 29], Oct. 29, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34,

TXFT40A@Prodigy.com using MMCONV.

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<h1>Wild Rice Dressing</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/4 c Wild Rice -- uncooked <P>1 1/4 c Water <P>1/2 c Onion -- chopped <P>1/4 c Brown Rice <P>1 1/2 t "Chicken" Bouillon -- <P>Vegetarian, 1/2 t Dried Thyme <P>1/8 t Pepper <P>2 c Fresh Mushrooms -- fresh <P>Sliced 1/2 c Chopped Celery <P>1/2 c Waterchestnuts -- chopped <P>Granules, instant Rinse wild rice in a strainer under cold running water for 1 min. In med saucepan combine wild rice, water, onion, brown rice, bouillon granules, thyme and pepper. Bring to boiling; reduce heat. Simmer, covered for 45 min. Stir mushrooms, celery and waterchestnuts into rice mixture. Return to boiling; reduce heat. Simmer, covered for 10 - 20 min more, or until celery is just tender, stirring occasionally. Serves 8 John Wilson, Lansing Mich. Posted by Posted by Posted by Posted by Posted by Posted by Posted by reggie@netcom.com (Reggie Dwork) to the Fatfree Dig. [Vol. 11 Issue 29], Oct. 29, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, <P>TXFT40A@Prodigy.com using MMCONV. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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