Fresh Turmeric & Ginger Rice

As the weather gets colder it is important to spice up our food with warming carminative herbs and spices. Carminatives increase circulation to the digestive track, improving the digestion and absorption of nutrients. Most culinary herbs are carminative and are historically included in traditional cookery because they help our body get the most out of our food. It is helpful and important to season your food with carminative herbs and spices all the time, but particularly during colder times of the year when your digestive energy may be down. This winter learn to love the delicious flavors offered by carminative spices such as cumin, fenugreek, rosemary, thyme, sage, lavender, parsley, coriander and of course ginger and turmeric. Here is a recipe to get you started!

Ingredients

1 1/2 cups white basmati rice
2 cups water
2 Tbs. olive oil
2 Tbs. grated fresh turmeric root (see picture above)
2 Tbs. grated fresh ginger root (see picture above)
1/2 tsp. salt
1/2 tsp. black pepper

Rinse the rice in several changes of cold water until the rinse water runs clear. I do this by running cold water over the rice while it sits in a fine metal strainer or in a glass measuring container (the rice sinks to the bottom and the water washes through it, then spills out the sides).

Combine all ingredients in a medium sized heavy bottom saucepan. Over low heat, bring the mixture to a simmer stirring occasionally. Once simmering, reduce the heat to as low as your stove will go, cover and cook until all water is absorbed. This rice goes well with almost anything and is yummy garnished with cilantro (which, by the way, is a carminative!).