"This is excellent with fish or grilled kabobs, or as a refreshing side dish with any spicy main dish, instead of the ubiquitous tomato Spanish rice. Try with a mixture of jasmine and brown rice for contrast, health and nutty texture. Use a micro plane or zester to easily remove just the rind and not the bitter white membrane from the citrus fruits. This has a piquant counterpoint of flavour to any gingered lime marinated or foiled fish." -Susanne Wilder
2 ½ cups water
½ tsp sea salt
1 cup (200g) of jasmine rice
2 Tbsp lemon & lime juice
1 Tbsp grated fresh lemon and lime zest
Zest of a tangerine (opt)
1Tbsp grated ginger (opt)
¼ cup chopped fresh coriander
¼ cup minced fresh parsley
Pinch or 2 of red chile flakes
1. Pour water into a heavy saucepan (at least 2 litre capacities) and bring to the boil.
2. Cover, reduce heat and simmer until all water is absorbed (about 15-20 minutes).
3. Mix in juices, zests, coriander and parsley just before serving.
* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.
Recipe & photo by Susanne Wilder, health coach for The Earth Diet.
This recipe was originally posted on Susanne's web site www.wilderbythedozen.com
This recipe is part of © 2014 The Earth Diet ™ All Rights Reserved