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Articles Archive Index
Issue 14
Ginger Rice and Everything Nice - A Website Exclusive
*Reprinted with permission from Growing 101 Herbs That Heal: gardening techniques, recipes, and remedies, by Tammi Hartung.
A warming dish for people who often feel cold, this recipe is also good for relieving the sinus congestion, cough and sore throat that accompany cold and flu season. Besides these benefits, it's absolutely delicious!
Ingredients: (serves 2)
- 1 cup uncooked brown rice
- 3 cups water
- 2 tablespoons powered vegetable broth (available at health food stores)
- 2 - 3 tablespoons butter
- 1 onion, quartered and sliced
- 1 celery stalk, thinly sliced
- 3 mushrooms, sliced
- 4 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 tablespoon freshly grated ginger
- 2 tablespoons tamari or soy sauce
To make: In a 2-quart saucepan, place the rice, water and powdered vegetable broth. Bring the ingredients to a boil over medium heat. Reduce the temperature and continue to simmer gently about 40 minutes, until the rice is tender and most of the liquid is absorbed. In a saucepan, heat the butter over medium heat. Sauté the onion, celery, mushrooms, garlic and pepper until tender and translucent. Add the ginger and sauté for 3 - 5 minutes longer. Add the tamari or soy sauce and mix. Serve the vegetables on top of the rice for a spicy meal.
Publisher's note: *I was draw by this book's bright color photographs, and found it to be packed with practical information on herbs as well as this yummy recipe. Enjoy!
(See also: Ginger: the Spice of Life, Issue #14 / Winter 2006.)
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