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  • 2 cups of brown basmati rice, washed and drained
  • 3 1/2 cups of water or vegetable stock or chicken stock
  • 1 shallot, diced or 1/2 cup diced leeks
  • 2/3 teaspoon turmeric
  • 1 teaspoons salt
  • Pinch of cayenne
  • 2 teaspoons of black mustard seeds
  • 1-2 tablespoon olive oil


    In a heavy two-quart saucepan with a tight lid, sauté the diced shallots in 1 tablespoon of the olive oil for a few minutes on medium low heat with a wooden spoon. Add the tumeric, salt, cayenne, and mustard seeds and continue to sauté for 3-5 more minutes over low heat.

    Heat stock or water in a separate saucepan.

    Add the drained rice, stir with onion and spice mixture until coated about 2 minutes, then add the hot water or stock, bring to a boil and stir in a figure 8 motion. Cover, turn the heat to low and simmer 30 to 35 minutes.

    Off heat. Keep on burner, covered and allow to rest 15 to 30 minutes. Uncover, stir and serve. After the rice is in the serving dish you can sprinkle on a little salt and a drizzle of extra virgin olive oil. Serve hot or room temperature.

    I like using half white rice and half brown (add the white rice to the pot after the first 15 minutes of cooking).

    Health Notes:

  • Turmeric has been given credit for preventing acid reflux, inflammation and cancer.
  • Cayenne pepper lowers the cholesterol, cleans the blood, fights infection, acts as a natural anti-inflammatory and is easy to digest.
  • Whole grains such as brown rice, bulgur, and millet have more vitamins than white rice and have been given credit for promoting good health.
  • Whole grains provide iron, vitamin B and speed the metabolism.