Herbed Rice

This is probably my favorite Winter go-to meal. It’s SO simple and delicious. So basically, you make this recipe in the rice cooker, but you can also do it on the stove. Throw everything in, hit the start/cook button and then 20-30 mins later you have a ridiculously flavorful dish that can be served over some roasted or sauteed veggies. Get creative with it too. Try all different types of herbs. 

Ingredients

1 cup basmati rice (or sprouted brown rice is really good too)

1 cup filtered water

1 cup broth (bone or veggie broth are my favorites)

1-2 Tbsp ghee or avocado oil

1-2 Tbsp EACH of your favorite fresh herbs: basil, parsley, cilantro, dill, mint, oregano, rosemary, thyme (pick as many as you’d like)

Instructions

Throw everything in the rice cooker and hit the start button! It’s that simple. Have fun with different rices or even throw in quinoa. Any broth works as well. If you have a really good mushroom broth, that’s delicious. Then with the oil, choose your favorite. Sometimes I do coconut oil if I want it a little sweeter in flavor or olive oil if I want it to pair more with Italian spices. Same with the herbs, pick 4-5 of your favorites and think about different flavor combinations that might sound good to you. It’s always good to ask your body what it’s asking for. Sometimes when you just think about a certain herb, you might start to salivate or get really excited about cooking the dish. Just notice when that happens and pick the herbs your body might be craving at the next meal. 

This rice is really good over a bed of sauteed greens or roasted veggies. You can also top with your favorite nut or seed for a little more protein. Pumpkin and sesame seeds are usually what I put on mine. Have fun with it! 

As always, make sure to plate the food and take a moment of gratitude for the nourishment you’re about to take in before you eat. Eat slowly to really appreciate all the flavors in the dish.