Yummy Rice Dish

I am getting ready for my retreat this weekend coming up in Ojai, and one thing I always go away with from these retreats is inspiration on the way I cook and eat. From the past retreats I have found this quick and simple-to-cook meal that I love making. This is one of my staple foods I make whenever I’m Hungry (NOW), and NEED to eat, and want to eat healthy…It’s easy, delicious and fun to create in the kitchen…Have fun!

Come ‘Celebrate Life’ with me this weekend in Ojai, CA.  We are going to eat incredible food all weekend, cooked for us by an incredible chef.

Here’s the recipe for my fav rice dish…

Ingredients:

– 1 cup basmati white rice
–  Celtic sea salt
– 1/2 inch of ginger
– 1/2 tsp cumin seeds
– 1/4 bunch dandelion greens
– 3 stalks/leafs of chard
– 2 celery sticks/stalks
– 1 tbs coconut oil
– 1/4 bunch cilantro
– 1/2 lemon
– 2 roma tomatoes*
– 1/2 avocado*

*optional

Preparation:

Wash/rinse rice three times in the pot we’ll cook in. Add 2 cups of clean, filtered water. Bring to a boil. Lower heat to simmer, bring to boil while on low heat, and place the lid on pot. Put your timer on for 20 min.

Sliver the ginger with or without skin, your choice. Heat a fry pan to medium heat with olive oil in pan. We don’t want the olive oil to get too hot, so when it starts to heat up (you can tell by the smell of the oil being stronger). Add ginger to pan. If they are sizzling up when you put them in, lower heat or turn off for a few minutes. Add ground cumin seeds to pan.
Cut the stalks of celery into 1/4 inch slivers. Add to pan. Turn heat back on for a few minutes to get them cooked.
When the rice is complete, add the mixture to pot that the rice is in and mix it up, put the lid back on and let sit for 5 min.
Using the same fry pan that we used for the celery mixture, we’ll heat up again for the greens. Cut up the chard and dandelion greens into thin sliver style cutting. Heating the pan to medium with coconut oil in it. Add the greens. Cook to desired style, and add to a mixing bowl with the rice.
Cut cilantro into small slivers.
In the bowl, mix up all the greens, rice and celery mixture with salt (dash to your desire) and squeeze lemon. If you have tomatoes, mix in also. Two big serving spoons are fun to use, or salad tongs/spoons.
Add cilantro as last touch. You can either mix it in, or sprinkle on top of mixture.
Avocado can be cut up into cubes and scooped on side of each bowl.

Enjoy and share with friends. Can feed up to 4 adults.