This is an anti-inflammatory recipe, one of the most versatile dishes that can be served for any meal. It provides satisfying carbs and different nutrients, and fiber from many vegetables. Turmeric and ginger provide anti-inflammation benefits. The best of all is that you can make a large batch and refrigerate or freeze it in separate containers so that you can enjoy it over the course of a few days.
Ingredients:
2 cups of organic Indian basmati rice
2 carrots: thinly sliced into about a half-inch wide and a half-inch long
a cup of cabbage cut into small pieces (about a half inch wide and a half inch long)
1 zucchini thinly sliced into about a half-inch wide and a half-inch long
1 scallion: chopped into small pieces
¼ cup of chopped cilantro
½ sweet or white onion: diced
2-3 teaspoons of turmeric powder or finely chopped fresh turmeric
2 teaspoons of finely chopped fresh ginger
3-4 tablespoons of organic canola oil or avocado oil
sea salt or pink salt
Optional: 2 eggs
Directions:
Place rice in the rice cooker and put 4 cups of water in the cooker. Cook the rice. (The ratio between rice and water is generally 1:2.)
If you choose to use eggs, make the scrambled eggs, and set them on the side.
In a large pan or wok, heat up the oil on low to medium heat. Place onions and carrots in it and sauté it until carrots become soft and the onions are a bit translucent.
Add turmeric, ginger, and cabbage into the pan and stir evenly until the cabbage is soft.
Add zucchini to the pan and cook for about 2 minutes.
Now add the rice to the pan and coat it with the veggie. Season it with salt. Add more oil if needed.
Lastly, mix the cooked eggs, scallion, and cilantro. Enjoy it!
Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA
Functional Nutritionist in Eugene, Oregon
Board-Certified Nutrition Specialist
Board-Certified Nutritional Genomics Specialist
Board-Certified Ketogenic Nutrition Specialist
Certified Oncology Nutrition Specialist
Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care
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