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Basmati Rice with Garlic and Parsley

  • 4 servings

Parsley is better than an after dinner mint to take away odors. Chew well, then swallow; use especially after garlic or onions. Parsley is rich in minerals, especially iron, calcium, potassium and sulfur. It is a good blood building food and has been used as a kidney cleanser and for controlling calcium in the body. Parsley juice is good for eliminating poisonous foods from the body.

This Garlic Parsley Rice can be a good blood cleanser. You can also add 1-2 teaspoons of red chiles with the turmeric for added health benefits.

Ingredients

  • 2 large onions, quartered
  • 6 whole cloves garlic
  • 1S slices fresh ginger root
  • 5 cups water
  • 1 cup basmati rice
  • 1 teaspoon turmeric
  • 6 small dry red chili peppers (optional)
  • 2 tablespoons ghee
  • 6 cloves garlic, minced
  • 1 cup minced fresh parsley

Instructions

  1. Simmer onions, garlic, and ginger slices in water for 1 hour, covered. Strain out solids. 4 cups of broth should remain—add water to make 4 cups if necessary.
  2. Return to a boil.
  3. Add rice and turmeric. Add red chiles (optional).
  4. Lower heat, cover, and simmer until all water is absorbed (about 12 minutes).
  5. Meanwhile, heat ghee in a small fry pan over medium heat. Add minced garlic and reduce heat to low.
  6. Saute garlic over a low flame for 2-3 minutes (do not brown).
  7. Add sauteed garlic and chopped parsley to cooked rice and serve.

This recipe is from From Vegetables, with Love: Recipes & Tales from a Yogi’s Kitchen.

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Siri Ved Kaur

Siri Ved Kaur

Siri Ved Kaur Khalsa has been a part of the 3HO/Sikh Dharma community since 1971. She has authored three cookbooks (Conscious Cookery - 1978, From Vegetables with Love – 1989, and From Vegetables, with Love: Recipes & Tales from a Yogi’s Kitchen - 2015) and written numerous columns for Beads of Truth, Aquarian Times, YogaMint, and HealthWorld Online. Mother of three grown daughters, she now resides in Bakersfield, California with her husband, Gurujodha Singh.
Siri Ved Kaur

Siri Ved Kaur

Siri Ved Kaur Khalsa has been a part of the 3HO/Sikh Dharma community since 1971. She has authored three cookbooks (Conscious Cookery - 1978, From Vegetables with Love – 1989, and From Vegetables, with Love: Recipes & Tales from a Yogi’s Kitchen - 2015) and written numerous columns for Beads of Truth, Aquarian Times, YogaMint, and HealthWorld Online. Mother of three grown daughters, she now resides in Bakersfield, California with her husband, Gurujodha Singh.