What I have yet to reveal here is the dappling I do in combining herbs with rice. Fennel, cumin, cardamom, celery seed, cinnamon, cloves - they all can turn basic rice into something a bit more magical, changing both the depth of flavor and over all energy. Each spice adds it's own, unique dimension and nutritional qualities.
Take cardamom for example. Outside of it being my favorite flavor, cardamom is warming [hello winter!] and helps dispel damp, phlegm, mucus, and cold from the body among many other things. Add 2 - 3 whole cardamom pods to your rice while cooking, and boom!, magic.
Here I use fennel which improves digestibility as well as calms an upset stomach [stomach flu anyone?]. It's a warming herb that aides the bladder, kidneys, spleen, stomach and liver. Good for indigestion, gas, and kicking out excessive mucus in the lungs.
So next time you make rice, try adding a bit of your favorite spice. Use the whole seed rather than ground. No need to remove herbs like fennel, celery seed, and cumin but I would recommend composting cardamom, cinnamon, and cloves prior to serving.
2 cups uncooked organic basmati rice [or rice of choice]
1 1/2 cups water
1 tablespooon whole fennel seed
1 - 2 tablespoons extra virgin, cold-pressed olive or avocado oil
In a small skillet, heat fennel seeds over medium heat to toast. Stir constantly until seeds become fragrant and just begin to brown. Immediately remove from heat and set aside.
Pour rice into a fine mesh strainer. Over sink, run cold water through the rice until water runs clear. Let all of the water drain completely.
Place rice in a medium size saucepan and add water, a pinch of sea salt, and toasted fennel seeds. Bring water to boil over high heat. Once boiling, reduce temperature to low and cover to steam until rice is tender and water is gone. This may take anywhere from ten to thirty minutes depending on the variety of rice you use. Turn off heat and let sit covered for 10 minutes.
Drizzle oil over rice and use a fork to fluff. Add sea salt to taste.