This rice is so satisfying - it's hearty, grounding and pairs well with some warm vegetables, and a big crunchy leafy green salad - also goes wonderfully with a side of beans or chickpeas, and when my body craves it I pair it with an omelet or fish of choice.
Thank you to Nicole of Bonberi for the inspiration for this recipe, reminiscent of rice and stews cooked by my mother and grandmother.
1 cup white basmati rice, brown rice or grain of choice - rinse well until the water runs clear through the sieve, and then soak for a couple of hours or overnight (optional). when ready to cook, rinse the rice again. I've made this with millet and buckwheat too, turns out just great.2 cups of water
1/2 - 1 cup of chopped cilantro, parsley and dill. can use any herbs of choice here
2 cloves garlic, finely minced or chopped
1/2 - 1 lemon
2 tablespoons coconut oil, ghee or sesame oil. All work wonderfully with high heat. Honestly, you can use any oil you have on hand and I often cook this with olive oil - just keep the heat low if you can.
Himalayan pink salt
1-2 tablespoons of apple cider vinegar - this is my little secret addition. It gives the rice an amazing zing that adds a little bit of tanginess and depth to the recipe. It also helps that ACV has additional digestive benefits and is great for the stomach. I think this makes all the difference in terms of flavor so please let me know if you try it! Nicole, I think you might love this as well!!
Place water and rice in a large pot. Bring to a boil, then lower heat and cover with a little room for heat to escape. Wait 15-20 minutes, until the rice cooks. Fluff rice and mix in your herbs, along with the ghee or oil, garlic, lemon, salt, pepper and ACV. Enjoy!
I love cooking this in the Dutch oven - Staub, but any works - because it keeps the moisture in, melds the flavors super well and leaves it all super hot for when you're ready to eat.