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An assortment of vegetables from the garden with steak over rice.
Basic Wholegrain Basmati Rice
1/2 Cup (100g) of Wholegrain Basmati Rice
250ml Water/Cooled Strong Brewed (2 Bags) Tea
1. Add the Water and Rice to a flat bottomed pot. Put the pan on high heat. Wait till the water boils and starts bubbling then turn the heat down to medium (3 on hob) cover and let it just sit there for 20 minutes.
2. After the 20 minutes is up, turn off the heat. Let it stand for another 10 minutes or so. After 10 minutes, lift the lid and take a fork and fluff the Rice.
Pumpkin Seed Butter Rice: Add 1 Tbsp Pumpkin Seed Butter alongside Water and Rice, stir while boiling until dissolved. When boiling turn down and cook as normal.
Tahini Rice: Add 1 Tbsp Tahini alongside Water and Rice, stir while boiling until dissolved. When boiling turn down and cook as normal.
Turmeric Rice: Add 1/2 Tsp Ground Turmeric or 1 and 1/2 Tsp Fresh Turmeric alongside every 1/2 Cup of Rice.
Nut Butter Rice: Add 15g of any Natural Nut Butter and Pinch Salt to Water and Boil until dissolved. Add Rice and cook as normal.
Sweet Potato Rice: Add 50g Finely Cubed Sweet Potato alongside Rice and cook as normal.
Raw Garlic Rice: Add 2-3 Garlic Cloves, grated, and 1 Tbsp Butter/Olive Oil just before serving.
Rice and Quinoa: Add 25g Washed Quinoa alongside Rice and cook as normal.
Southern Style Honey Rice: Cook Rice as Normal (Or in Strongly Brewed Honeybush Tea) and just before lifting the lid add 3/4 Tbsp Butter and 1/2 Tbsp Honey to a jug and Microwave until Butter has melted. Add 1/8 Tsp Cinnamon and 1/16 Tsp Ground Ginger to the Butter mix and Stir together. Stir into the hot rice and serve. Top with Chopped Roasted Peanuts or add 1 Tsp Natural Peanut Butter along with Butter and Honey if desired. (Tweaked from: Here)
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