Meatless Mondays: Jeweled Brown Rice with Orange Zest and Mint
It’s time to begin the week with our Meatless Monday recipe and statistic!
It takes about 12,000 gallons of water to produce a pound of meat while it only takes 565 gallons of water to produce a pound of potatoes, wheat, corn, and rice. Why not try reducing your water consumption by consuming this delicious recipe?
Jeweled Brown Rice with Orange Zest and Mint
- 2 cups brown basmati rice, rinsed (if you can, soak the rice for up to 8 hours)
- Pinch saffron
- 2 small yellow onions or shallots
- 2 medium carrots
- Zest of 1 organic orange
- Ghee or coconut oil
- ½ Tbsp. cumin seeds
- ½ tsp. turmeric
- 4 bay leaves
- 1 cinnamon stick
- ½ cup mixed dried fruit (dates, apricots, raisins)
- 1 tsp. sea salt
- ½ cup packed mint leaves
- ½ cup packed chives
- 1 small pomegranate
- ½ cup nuts (almonds, pistachios)
- Extra-virgin olive oil, for drizzling
- 1 lemon, cut into wedges, for serving
- In a small glass of hot water (3-4 Tbsp.), add a pinch of saffron and let steep into a “tea” while you prepare the other ingredients.
- Dice onion. Grate carrots. Slice off the outer edge of the orange rind, removing as little white pith as possible. Then slice into matchstick-sized strips. Set aside.
- Heat a knob of ghee or coconut oil in a pot. Add cumin seeds and cook until fragrant, 1 minute, then add turmeric, bay leaves, and the cinnamon stick, stir to coat with oil and fry for another minute until fragrant. Next add onion, carrots, orange rind, and dried fruit. Cook until the onion softens, about 5 minutes.
- Drain rice and add it to the pot with 4 cups of water, the saffron “tea,” and salt. Cover with a lid, bring to a boil, reduce to simmer for 45 minutes, or until the water has evaporated.
- While the rice is cooking, wash and chop the herbs. Remove the seeds from the pomegranate. Gently roast the nuts in a dry skillet until fragrant and golden.
- When the rice is finished cooking, remove form heat. Scoop rice out onto a baking sheet to cool slightly and to prevent the grains from sticking together. After a few minutes, sprinkle with herbs, nuts, and pomegranate seeds. Fold to incorporate. Season to taste (you will likely need to add more salt at this stage).
- Serve rice with a drizzle of good olive oil and lemon wedge. Although the lemon may seem like an afterthought, it is an essential element of the dish, rounding out the flavours and adding a zesty kick. Enjoy!
Recipe originally posted on Whole Living Daily.
Peace Grl Out!