FENNEL STEAMED RICE

We are big time rice lovers in the VKlok household. Rice with butter or ghee and always with a pinch of salt; sometimes with broccoli and sunflower seeds and dressing; rice with stir-fry, rice in soup, in winter bowls and alongside dahl, risotto [and more risotto], dolma and kitchari . Lots of rice!

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.

Bon appétit! 

[THE RECIPE]

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

sea salt

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. 

5-LAYER WARMEST WINTER BOWL with roasted roots, garbanzo beans, and basmati rice

This is my go-to, anti-chill winter meal. The recipe may look daunting based on it's length but I assure you it only requires simple chopping and a few seasonal ingredients. I make this regularly throughout the winter months, switching from rice to quinoa to cooked buckwheat and using white beans in place of garbanzo, basically adapting the recipe to meet my taste of the day. It's a great meal to make in large batches. Freeze the three base layers together in individual serving containers for an easy-to-grab lunch option. It's an inexpensive, meatless and warms the body from the inside, providing a sustainable heat.

 

[THE RECIPE]

For the Roots:

1 sweet potato, peeled and cut into small chunks*

3 beets, any variety, peeled and cut into small chunks*

3 - 4 carrots, peeled and cut into small chunks*

2 parsnips, peeled and cut into small chunks*

1 medium onion, any variety, finely chopped

3 - 4 garlic cloves, peeled and minced

2 - 3 tablespoons of ghee or coconut oil, melted

sea salt and freshly ground pepper

fresh or dried rosemary, sage, and thyme

*If you purchase organic produce, you can skip peeling. Scrub with a veggie brush and chop. 

Preheat oven to 375 degrees.

Spread out all of the prepared vegetables on a large rimmed baking sheet [optional use of parchment paper]. Sprinkle with 1/2 - 1 teaspoon of sea salt, a few grinds of pepper, and herbs [about 1/2 - 1 teaspoon of each dried herb or 1 tablespoon of each fresh herb]. Drizzle with melted ghee or oil and toss using your hands so that all of the vegetables are covered with both herbs and ghee or oil. 

Place veggies in warmed oven and bake at 375 degrees for 35 - 45 minutes or so. Remove when veggies are just beginning to brown along the edges and are soft but not mushy. Turn off oven but leave veggies inside until remaining dishes are prepared.

For the Rice:

While veggies are baking, make basmati rice according to package instructions. Quinoa or buckwheat are great substitutes.

For the Garbanzo Beans:

1 large can of cooked Eden garbanzo beans or make 2 cups dried beans, drained and rinsed

2 - 3 tablespoons of ghee or coconut oil

sea salt and freshly ground pepper

optional additional spices: turmeric, cumin, coriander, sweet paprika, smoked paprika

In a medium size skillet, warm ghee or oil over medium-high heat. When ghee or oil is hot but not smoking, carefully add beans. [Oil may splatter!]

Shake skillet carefully to toss beans. Sprinkle with sea salt and pepper and shake skillet again. Let beans cook for 7 - 10 minutes, shaking frequently to prevent burning, or until beans turn a golden brown color and look a bit crispy on the outside. Remove from heat and set aside. 

Garnish:

avocado, pit removed and sliced

toasted pumpkin seeds

parsley, fresh thyme or herb of choice

To Create 5-Layer Bowl:

Place a scoop of rice in bottom of medium, single-serving bowl. Top with a layer of roasted vegetables followed by beans and finally any garnishes desired [the photo for this post shows avocado and pumpkin seeds]. Serve warm.