This Asian rice warmer has few ingredients, packed full of nutrients and best topped with fresh chilli and herbs.
Quick notes on this recipe:
- To get the most nutrients from this dish, look for fresh organic chicken /vegetable/beef broth or stock with just vegetables, and bones. You should recognise all the ingredients listed. You can generally find fresh broth in the fridge section of health foods stores. I love Star Anise Organic Wholefoods, broth in Sydney.
- Do this tonight: Remember to prepare all rice and grains properly by soaking in water overnight, then rinsing before cooking. This helps to break down the hard layers of the rice enzymes for better digestion and shorter cooking time.
batchable -- serves three . 25 mins prep + cook time
You will need: large pot, chopping board, knife, measuring cups
5 cups of broth/stock
1 cup of soaked basmati or brown rice
3cm fresh ginger, finely chopped
2 garlic cloves, finely chopped
pinch of salt and pepper to taste
2 cups shredded roast chicken, skin on
2 cups of Asian greens, roughly chopped
2 sprigs of fresh coriander, roughly chopped
1 small chilli, deseeded and finely chopped
1/2 lemon, cut into wedges
1. Heat a large pot to medium-high. Add broth, rice, ginger, garlic, salt and pepper to taste.
2. Bring to boil, then reduce the heat to a low simmer so broth can absorb into rice. Stir occasionally to avoid rice sticking to the bottom.
3. Stir in shredded roast chicken and Asian greens just a few minutes before turning off the heat. Rice is ready when most of the broth is absorbed and rice becomes slightly sticky.
4. Serve and top with fresh coriander, chilli and a wedge of lemon.