I was indecisive, whether to share this Turmeric and Clove Brown Rice Pilaf recipe or not. I made it blindly. There was no recipe when I came in the kitchen. When the dish was ready, though, I felt proud of myself for making such a tasty meal in about 40 minutes from scratch.
5 pm on a Sunday and I was in bed, so engrossed in my book. I jumped out of bed when I realised the time. I forgot I had to feed myself and my daughter.
My husband took my other three to his parents down the countryside since Friday. I am home with my eldest daughter. Both locked in our room reading our books. This Summer, we both, seems to be finding our love for reading again.
I, who usually would have 20 books sitting at my bedside locker for months and years, managed to READ and FINISHED 4 books in about two weeks. Can you believe it! Reading has always been my hobby but after the kids, my reading turns on and off like a teenage romance.
As happy as I am to have found my lost love I know come September I will lose it again with the hectic life, and I would be snoring after the first line I read. I guess for a few more years reading will be like the Irish season.
Three of the books were from Peter James, my favorite author at the moment. Have you read his books? If you like thrillers, you will love Peter James. I read Love you Dead, The House on Cold Hill and Dead Simple. I also read The Girl on the Train by Paula Hawkins. That was deadly! You get it?
Back to my cooking;
When I came to the kitchen, I had no idea what I was going to cook. In a situation like this, my curry making skill comes handy. You can make curry with anything in the press or fridge. Rice and curry then.
I started by boiling the kettle for the rice. Washed the rice, pour the boiling water over, added some whole cloves and a heaping tablespoon of turmeric. Clove and turmeric are my favorite spice to use these days. Clove is one of the highest antioxidant-rich food and turmeric is my favorite anti-inflammatory. I let the rice simmer.
On my other new ceramic pot, I start by frying one whole onion in organic coconut oil. Any good curry would start from there. I threw in 1 teaspoon of whole garam masala and three red chilies. Usually, I would be reaching my can beans at this stage but today I felt like green. I needed plenty of greens. I opened the freezer instead. Frozen green beans and Okra went into the pot along with like 250 grams of cherry tomatoes. Remember this is an unplanned and quick dinner. I am using whatever I have.
Few minutes into the cooking I am starting to dislike the idea of soggy green beans and slimy okra curry. I had to redeem the dish quick before all the green dies. I turn off the cooker. Thankfully I didn’t add any water to it yet.
Then came to mind our Mauritian ‘Riz Fricassee’. Which also goes well with salted fish. Do you know about salted fish? I know not many would. We use it quite a lot in Mauritius, and I happen to have some in the fridge. No panic if you don’t have salted fish. Use any other cooked protein of choice, like prawns, boiled eggs or leftover roast chicken. For all my plant based eaters use mushrooms, beans or tofu.
So I get on boiling a tiny piece of salted fish. I don’t like it too big; we just need to smell the fish in the rice. So I flaked the fish and added it to my vegetable. (Skip this step or add any cooked leftover protein of choice). I then added the cooked rice to my vegetables and put it back on the hob to heat altogether, so the flavours marry together and become one.
I started my new recipe for this week: Turmeric and Clove Brown Rice Pilaf and it was dead good! I had to share it.
Turmeric and Clove Brown Rice PILAF | Easy Ways To use more Green Vegetables
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Number of servings: 5
1 1/2 cup of brown rice
1 tea spoon of whole clove
1 table spoon of ground turmeric
Water as required
Salt to taste
2 table spoons of coconut oil
1 large white onion finely chopped
1 tea spoon of whole garam masala
3 dry red chilies (optional)
4 clove of garlic grated
2 inch ginger grated
350g frozen green beans
350g frozen okra
250g cherry tomatoes
Boiled salted fish or any other protein of choice
Salt to taste
- When cooking the rice (according to package instructions) add the cloves and turmeric and season to taste.
- Meanwhile, in a big enough pot that will fit the vegetables and rice together, heat the oil.
- Add onions, garam masala and red chilies. Fry till onions are browned.
- Add the green beans, okra, ginger and garlic. Cook for about 5 minutes then add the tomatoes.
- Cook for another 3 to 5 minutes then add the cooked rice. Stir to mix.
- Cook on low heat for another couple of minutes.
- Note: If the rice is not cooked by the time the veggies are ready simply turn off the heat and wait for the rice to cook
- Serve with some Indian pickles.
BENEFITS OF CLOVES
”Most spices are excellent sources of antioxidants, cloves rank the richest source of them all. Chemical analysis shows that cloves have at least 36 different ingredients, the most important being an essential oil called eugenol. Cloves also contain a variety of flavonoids which contribute to clove’s abundant anti-inflammatory and antioxidant properties.”
Read more: Antioxidants For Health and Longevity
I’ve made a rub for my children with Essential clove and lavender oil to use every day before they go to bed.
BENEFITS OF TURMERIC
- Turmeric Contains Bioactive Compounds With Powerful Medicinal Properties
- Curcumin is a Natural Anti-Inflammatory Compound
- Turmeric Dramatically Increases The Antioxidant Capacity of The Body
- Curcumin Boosts Brain-Derived Neurotrophic Factor, Linked to Improved Brain Function and a Lower Risk of Brain Diseases
Read more: Authority Nutrition
Source: Authority Nutrition and Antioxidants For Health and Longevity