Monday, October 17, 2011

A Better Rice Side - gluten free dairy free

How to make a yummy rice.

6 teaspoons olive oil, avocado oil, walnut oil, melted coconut oil, or butter
1 small-medium onion, diced
32 oz chicken or vegetable stock
1 tsp salt
1 1/2 cups rice (brown or white - I have been using organic basmati for this recipe)
2 cups sweet corn - frozen
1/2 teaspoon tumeric powder

In a large pot, saute onion with oil over low/medium heat until onions are tender and translucent. Add rice, broth, salt, and tumeric. Stir. Bring to a boil with medium/high heat, then reduce to simmer and let cook, covered, 20 minutes. Add frozen corn and stir. Simmer additional 10 minutes.

Some benefits of rice cooked with the stock is that you can utilize your leftover unused vegetables to make a mineral rich broth. Use the skins and tops of your unused organic veggies and cook them in water for at least 4 hours to extract some nutrient content from the skins and leaves. If making a chicken stock, cook the carcass of the chicken all day in water so that the nutrients can be absorbed from the marrow itself. Making stock is a great way to stretch your dollar and your food! If homemade stock isn't available, grab a box of all natural stock of your choice and enjoy.

This versatile recipe can be served with black bean cakes, chicken, fish, or other protein of your choosing. Add tomatoes, broccoli, or whatever vegetables you have on hand and a balanced meal is quick to develop on your plate. Enjoy!

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