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Sunflower Rice
Adapted from Grow Your Own Pharmacy by Linda Gray (Findhorn Press, 2007).
The combination of nutty sunflower seeds and baked rice make this dish more of an unusual pilaf rather than just another bowl of rice. It also offers a great place to get creative with variations; try adding golden raisins or dried apricots, other herbs or vegetables, or cooked legumes to make a wholesome and tasty one-dish meal.
2 cups hot vegetable stock
1 cup basmati rice
1/3 cup sunflower seeds
1 red pepper, de-seeded and sliced
1 onion, chopped
˝ cup of peas
1 teaspoon turmeric powder
1 teaspoon cumin seeds
˝ teaspoon salt
1 tablespoon olive oil
Handful of chopped fresh herbs (to garnish)
1. Preheat oven to 400 degrees F.
2. Heat oil and sauté onions for 5 minutes, add cumin seeds and turmeric and sauté for another minute, add rice and cook gently until translucent.
3. Add salt, red pepper and peas and cook for 2 minutes, add stock and sunflower seeds and bring to a boil. Stir once and transfer to ovenproof dish.
4. Cover and bake in oven 20-25 minutes, or until rice has absorbed all liquid.
5. Spring with chopped, fresh herbs before serving (optional)
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4 comments
add your comment »This looks like a terrific addition to my library of recipes. I will attempt it soon. I am wondweing, however, if I could substitute something for the seeds without losing too much of the flavour.
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why is this inappropriate?
My husband is Arabic and he said it was better than his mum's.
send green star
why is this inappropriate?
My family loves rice done in any fashion, this adds another dimension to a great food. Thank you.
send green star
why is this inappropriate?
Anything to spice up our rice. Thanks!
send green star
why is this inappropriate?
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