Nigella-Spiced Coconut Rice – You’ll Want Seconds!
Nigella Seed Coconut Rice Recipe. Nigella seed (black cumin or black seed) is one of the prime seeds of the East. Scholars, scribes and research scientists have hailed it as a potential ‘cure-all’. We know that black cumin supports our immune system, is heart-protective, calms asthma and allergies and research suggests it can help with pain and inflammation, stomach and digestive disorders, multiple sclerosis and various skin conditions.
Nigella seed is a go-to in my kitchen and I guarantee this rice dish will see you back at the pot for seconds. And thirds! Why? Well, just check out the ingredients… all delicious and healthful in their own right:
- Coconut oil – is highly stable saturated fat (this is good) and can be used everywhere in the kitchen. A prized component is lauric acid – a valuable aid in helping your immune system battle disease. As healthy fat, coconut oil slows down the absorption of sugars into the bloodstream from the rice is high in easily digested short and medium-chain fatty acids (MCFAs), so goes straight to your liver to give it a metabolic boost -helping those with diabetes or gallbladder problems.
- Meat stock/bone broth – my #1 favourite ingredient in just about everything I can get it into! Not only does it pack in flavour – it’s literally an alchemy of healing components.
- 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.
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)