Younger You Autumn Salad with Citrus-Herb Dressing
Tantalize your taste buds and give your cells a boost with this fragrant spiced rice. I am always looking for good ways to add flavor, as well as nutrient superfoods, and plain ol’ rice is an excellent place to take advantage of all that these spices and herbs have to offer. I like Lundberg rice as a base for this, since it is grown organically and tested for heavy metal contamination; rice can easily pick up heavy metals such as arsenic from the environment, so a good quality source is important.
Try this and you’ll be giving your food that amazing boost of anti-inflammatory, antioxidant, anti-cancer, anti-microbial action, and more. It goes perfectly as a side dish with chicken, lamb, white fish, or legumes. Enjoy!
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| Fragrant Spiced Rice |
Fragrant Spiced Rice
| Servings | Cook Time |
| 3-4Side dish servings | 15Minutes with cooked rice |
| Servings |
| 3-4Side dish servings |
| Cook Time |
| 15Minutes with cooked rice |
Ingredients
- 2 Tbsp coconut oil
- 1 Bay leaf
- 6 Cardamom pods
- 1 Cinnamon stick
- 1 Tsp turmeric
- 1 Tbsp Cumin seeds
- Curry or chili powder Optional, to taste (depending on how hot you like it)
- 1 Large Onion Minced
- 2 Cloves garlic Minced
- 2 - 5 Cups Cooked brown rice
- 1/3 Cup Cilantro leaves
- To taste Salt and pepper
Servings: Side dish servings
Units:
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Ingredients
Servings: Side dish servings
Units:
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Instructions
- In large sauté pan, heat the oil over medium heat. Add the bay leaf, cardamom pods, cinnamon stick, cumin seeds and curry or chili powder, if using. Warm the spices gently until they become fragrant.
- Add the onion and sauté for 7-10 minutes until translucent. Add the garlic and cook another few minutes before adding the rice.
- Stir frequently until the rice is fully heated through and completely coated in the spices.
- Take off the heat. Transfer to a serving dish and top with the cilantro leaves.
3 Comments
How can these spices, which I ate in almost identical recipe in India in the 40s be American? That is weird!
How much cooked brown rice should be used? It looks like a fraction of a cup (2/5 cups), which surely could not be right for 3 servings. Do you mean between 2 and 5 cups, depending on how much you want to use that day?
I have a Bottom Line Personal recipe/study for how rice could be cooked to reduce the arsenic in it. Basically, it said to soak the rice overnight in water. Drain the water when ready to cook. Use much more fresh water than the recipe on the package says to use, about 5 cups of water for every cup of rice. The rice will cook quicker after it has been soaked. When it is done, drain it. This method reduced the most arsenic. If you don’t have time to soak the rice first, you can still reduce a lot of the arsenic by cooking it in extra water as you would pasta. The study also determined that California rice (such as Lundberg) has less arsenic to start with than the rice from other states.
Thanks for pointing that out! Yes, it would be 2-5 cups depending on the amount of servings.