Uni meals: rice, veges, saveloys

So, I have started that delightful part of my life- living in a university dorm. And it means cooking myself or eating crap or starving. Obviously I choose the first option!

Dorm cooking has certain qualities and you must mind a few things.
Cooking for one is a hassle, so one must cooperate. [check, my groupmate Egija is happy to cook together]
You won't have a whole lot of fancy equipment. [I have one non stick pot, two plates, a large mug that suits as a bowl as well, a good knife, fork, spoon, wooden stirrer+ Egija has got a similar pot, mug, bowl, knife, fork, spoon at least for now, we are going to get some more pots and pans, chopping boards, but not much more]
You are on a short budget [let's not talk about money, but you can imagine, can't you]
You do not want to shop every day, the time can be used for sleeping or studies and shops are full of temptations [see the statement above]

I and Egija decided to cook togeather on Thursday. At that stage she had no money but some rice, 3 saveloys, a little bit of sour cream, some gerkhin and mustard sauce in the bottom of the jar and instant stock. I had nothing, so I bought a bottle of ''extra virgin'' rapeseed oil (one letter and one step down from my favourite grapeseed oil, but 3 times cheaper and still tastes ok) salt, mixed pepper, some carrots, a garlic, parsley root, 2 small red capsicums, two onions (one smallish and one large) and half a loaf of rye bread and a bag of dried dates for breakfasts and suppers. That's what we made for two lunches!

Orange Vegetable Rice

Ingredients:

• a bag of bagged rice
• half of the parsley root and some leaves
• a smallish onion
• one clove of garlic
• a carrot
• a red capsicum
• 2 tbsp of sour cream
• 1 cube of instant stock
• oil
• pepper
• 2 saveloys

Cook the rice in unsalted water. In another pot brown finely chopped onion, parsley root and garlic in oil, add diced carrots and capsicums, add some spoonfulls of water and cook until carrots are semi-tender. Add the instant stock, season with pepper and add the cooked rice. Put saveloys in the same pot cook until carrots are done, add sour cream and chopped parsley leaves. Serve with love!

Sauteed Onions and Saveloys with Orange Salad and Rice

Ingredients:

• A large onion
• 1 saveloy
• 2 carrots
• a capsicum
• a clove of garlic
• 1 bag of rice
• oil
• pepper
• instant stock
• salt
• gerkhin and mustard sauce

Slice onions in rings and saveloys in fine slices, brown them in oil and season with salt and pepper. Cook rice in water with instant stock. Dice carrots and capsicums, chop garlic finely, mix them together and add oil, salt and pepper. Serve onions and saveloy over rice with salad and gerkhin mustard sauce on the side!