Smooth Move Indian-Scented Kedgeree Rice Dish.
AuthorJackie DeKnockCategoryBody, GOURMET WELLNESSI love, love, love this delicious 'full-meal' dish that's very quick to make! Kedgeree, (also known as kitcherie, kitchari, kidgeree, kitchiri, or khichuri - legume-and-rice dishes), is best known in Ayurvedic tradition as a complete protein meal; it's also very easy to digest and a cinch to make! Eating this dish exclusively for three to five days is said to purify the digestive organs while cleansing the body of toxins.
In a large stockpot, melt the coconut oil over medium heat. Add the onions and saute until tender, next add carrots and heat through.
Add the cumin and mustard seeds and fry just until the mustard seeds start to pop. Stir in the coriander, fennel, turmeric, cinnamon stick, and salt/pepper, Grains of Paradise, then add the ginger and tomato. Cook until fragrant, about 2 minutes. Add the rice and stir well to cover the grains of rice. Next add the mung beans, lentils, green beans, peas and water. Bring to a boil, reduce the heat to low, and simmer, covered, until the rice and beans are soft, about 45 minutes. Add more water if the pot becomes dry while cooking or to achieve a more stew-like consistency. Season again with salt/pepper, to taste and serve garnished with cilantro.
*These spices can be replaced by culinary essential oil blends to add SuperCharged spice favours to your dishes!
Combine a few drops of food-grade essential oils with 10ml liquid coconut oil. Add a drop or 2 of your essential oil spice blend to your dish as a spice replacement. These essential oils work well, doing double-duty as culinary essential oils: ginger, fennel, dill, coriander, cardamom, cinnamon, citrus, thyme, clove, anise oil, tarragon, peppermint!
{GF/DF/V}
Ingredients
Directions
In a large stockpot, melt the coconut oil over medium heat. Add the onions and saute until tender, next add carrots and heat through.
Add the cumin and mustard seeds and fry just until the mustard seeds start to pop. Stir in the coriander, fennel, turmeric, cinnamon stick, and salt/pepper, Grains of Paradise, then add the ginger and tomato. Cook until fragrant, about 2 minutes. Add the rice and stir well to cover the grains of rice. Next add the mung beans, lentils, green beans, peas and water. Bring to a boil, reduce the heat to low, and simmer, covered, until the rice and beans are soft, about 45 minutes. Add more water if the pot becomes dry while cooking or to achieve a more stew-like consistency. Season again with salt/pepper, to taste and serve garnished with cilantro.
*These spices can be replaced by culinary essential oil blends to add SuperCharged spice favours to your dishes!
Combine a few drops of food-grade essential oils with 10ml liquid coconut oil. Add a drop or 2 of your essential oil spice blend to your dish as a spice replacement. These essential oils work well, doing double-duty as culinary essential oils: ginger, fennel, dill, coriander, cardamom, cinnamon, citrus, thyme, clove, anise oil, tarragon, peppermint!