I guarantee this rice dish will see you back at the pot for seconds. And thirds! Why? Just check out the ingredients:
- Coconut oil – is highly stable saturated fat (this is good) and can be used everywhere in the kitchen. It slows down the absorption of sugars from the rice and high in easily digested short and medium chain fatty acids (MCFAs), so goes straight to your liver to give it a metabolic boost. (Great news for those with diabetes or gallbladder problems). Another prized component is lauric acid – a valuable aid in helping your immune system battle disease.
- Nigella seed – Nigella sativa is variously known as black seed, black cumin, black caraway is used as a spice in Indian and Middle Eastern cuisines. The black seeds taste like a combination of onions, black pepper and oregano and are used in flavouring curries, vegetables and pulses and often in naan bread. Its culinary uses are matched with its potency in supporting liver health, diabetes, weight loss, hair and skin and black seed oil has proved its worth in the ring with MRSA. lack.
And for even more colour, flavour and nutrition …
- Turmeric – Curcumin, the active ingredient in turmeric is legendary – anti-inflammatory, antioxidant, antimicrobial, detoxifying and much more!
Get ready for second helpings – you have been warned!
(Image credit: GourmentGarden.com)
Nigella-Spiced Coconut Rice
This is a really cool way to cook rice - deliciously different and very nutritious, thanks to help from the broth and the coconut oil! The Nigella seeds lend a distinctive (oniony flavour) and offer their own health benefits.
You could use either chicken or beef stock/broth, depending on what you're serving it with. Add in extras (see below) and this dish will be equally good cold!
Bring the stock/broth to the boil, add the turmeric (if using) and season it well with sea salt and ground black pepper. Have the freshly boiled water to hand.
Melt the coconut oil over a medium heat, in a wide, shallow, lidded frypan (or similar). Add the well-drained rice and Nigella seeds, turning the rice grains over gently to coat them evenly.
Add 300mls of the hot stock/broth to the rice and cover with a lid. Cook over a medium heat for 5-6 mins. Check to make sure the pan isn't running dry. Add more hot stock and freshly boiled water (a little at a time) as necessary. The aim is to avoid disturbing the rice too much, but to allow the liquid to absorb into the grain.
Stop cooking as soon as the rice still has quite a bit of 'bite' (i.e. is still al dente). Turn off the heat, cover and let sit for 5-10 mins without disturbing it, to let the steam absorb fully. This will give fluffy rice with separate grains.
Serve immediately. Then go back for more!
Other things to add:
Chopped herbs, cooked veggies, cooked meats, cooked fish and seafood.
If you’re adding other ingredients, do it at Step 4, keeping the pan over a low heat and incorporating the ingredients into the rice carefully. When using previously cooked meat, fish or seafood make sure it’s thoroughly reheated to a safe temperature, beforehand.
This dish is equally good hot or cold.