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Before you jump to Rice and Ham Hock recipe, you may want to read this short interesting healthy tips about Strength Enhancing Snack foods.
We are all aware that consuming healthy foods can help us truly feel better inside our bodies. Increasing our intake of sensible foods while decreasing the intake of unhealthy types plays a role in a more balanced feeling. A little bit of pizza will not have you feeling as healthy as eating a fresh green salad. Selecting healthier food choices can be tough if it is snack time. You can spend hours at the food market searching for the perfect snack foods to allow you to feel healthy. Here are a few healthy snacks which you can use when you need a fast pick me up.
Yogurt can be a snack many people ignore. In fact, lots of people will substitute a container of yogurt for a healthy lunch-something we do not recommend. As a food, however, yogurt is one of the greatest things you’ll be able to reach for. Along with calcium, it is a good supplier of aminoacids and vitamin B. Yogurt is easy for the physical body to digest and, dependent on the type of culture used to make the yogurt youre eating, can also help regulate your digestive system. Try adding some healthy nuts to unsweetened low fat yogurt for a healthy snack idea. It’s an simple way to reduce sugar while still enjoying a tasty snack.
A large assortment of instant health snacks is easily accessible. Deciding to live a healthy way of life can be as simple as you want it to be.
We hope you got insight from reading it, now let’s go back to rice and ham hock recipe. You can have rice and ham hock using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Rice and Ham Hock:
- Take 1 unsalted ham hock, skin removed and cut into pieces
- Provide 1 bunch parsley, chopped
- Use 150 g rice
- Take to taste Black pepper
- Use 1/2 tsp sugar
- Get 1 large onion, diced
- Prepare 2 tbsp olive oil
Instructions to make Rice and Ham Hock:
- I cooked the ham hock the night before in some salted water for about 2-3 hours in high/medium heat. I allowed it to completely cool before transferring to the fridge for storage until needed.
- Next I removed the skin and threw it away and then cut the meat into bitesize chunks, I removed all the meat from the bone and set it all aside including bones. I also reserved the water I it cooked in and brought it to boiling point so I can add some of the hot liquid to the rice at a later stage.
- Heat the olive oil and add the onion. Fry for 2-3 minutes. Add the cooked Ham hock and bones. Fry for a further 4-5 minutes stirring occasionally making sure it doesn't stick to the bottom. Add a small ladle of the reserved water if it starts to stick to the bottom.
- Next add the beans, sugar and pepper and stir well.
- Add the rice, parsley and 3-4 ladles of the reserved water and another 2-3 ladles of normal water.
- Simmer uncovered for 20-25 minutes or until the rice is fully cooked through. Stir occasionally and add more reserved water as needed if the rice starts to dry out too much without being cooked fully. Remove bones and serve.
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