Herbal Rice Tonic for Cleansing and Circulation
- Add turmeric powder and black pepper. Stir quickly to coat the spices in oil.
- Pour in the water or herbal broth and bring to a gentle boil.
- Add soaked rice, celery stems, parsley, nettle leaves, and hibiscus petals. Stir once.
- If using tulsi, ashwagandha, spinach, or moringa, add them now.
- Reduce heat to low, cover with a tight-fitting lid, and simmer for 20–25 minutes until rice is soft and liquid is absorbed.
Step 3: Rest and Fluff
- Turn off the heat and let the rice sit covered for 5 minutes.
- Remove lid, fluff gently with a fork, and discard whole spices (bay leaf, cinnamon stick, cloves).
Step 4: Final Touches
- Stir in lemon juice and lemon zest.
- Garnish with toasted seeds, fresh herbs, and a drizzle of flaxseed or olive oil.
SERVINGS:
Serves 2–3 as a main dish or 4–5 as a side. Can be doubled for batch cooking. Keeps well in the fridge for up to 3 days. Reheat gently with a splash of water or broth.
NOTE:
- Rice Type: Basmati is preferred for its light texture and digestibility. Brown rice can be used for added fiber but requires longer cooking and more liquid.
- Spice Balance: Adjust spices to taste. For sensitive palates, reduce ginger and black pepper slightly.
- Herbal Variations: Substitute parsley with mint or basil. Avoid mixing too many herbs at once to maintain clarity of flavor.
- Oil Options: Sesame oil supports circulation and warmth. Flaxseed oil adds omega-3s and cooling balance.
- Therapeutic Intent: This dish supports blood flow, digestion, and gentle detoxification. It’s not a cure but a supportive meal aligned with holistic wellness.
- Serving Suggestions: Pair with steamed greens, a light lentil soup, or fermented vegetables for a complete meal.
- Storage Tip: Store in glass containers to preserve aroma and avoid plastic contamination. Label with date if preparing in bulk.
- Texture Adaptation: For a porridge-like consistency, increase water to 4 cups and simmer longer. For a firmer texture, reduce liquid slightly and fluff well.
