Turmeric Rice
Turmeric has been used for centuries in Ayurveda for its powerful anti-inflammatory and antioxidant properties. It's delicious with rice as in this recipe, but also in tea, smoothies, and many other dishes. Don't forget the black pepper* which helps the body to absorb the turmeric.
Servings |
2 people |
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Turmeric has been used for centuries in Ayurveda for its powerful anti-inflammatory and antioxidant properties. It's delicious with rice as in this recipe, but also in tea, smoothies, and many other dishes. Don't forget the black pepper* which helps the body to absorb the turmeric.
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Ingredients
- 1 cup rice Basmati or Jasmine
- 2 1/4 cups water
- 1 1/2 tbsp coconut oil or ghee
- 1 tbsp turmeric
- 1/4 tsp Black Pepper
- Himalayan sea salt to taste
- 4-6 cardamom seeds
- 1 handful raisins
Servings: people
Instructions
- Cook rice according to package directions.
- Add ingredients as rice finishes cooking and stir well.
Recipe Notes
*If you have Crohn's Disease or Ulcerative Colitis, leave out the black pepper because this will let the turmeric remain within the GI system and carry out it’s anti-inflammatory properties where they are needed most: the gut.
Thanks to Dr. Sheila Kilbane of Infinite Health!
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