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Now is the time to boost your immune system to fight off this viruses. Antioxidant-rich ingredients like ginger and coconut oil are the perfect way to achieve this. You can even add some turmeric to this rice not only for color but to fight inflammation. Topping with chopped pecans will also provide a boost in antioxidants.
Ginger Apricot Jasmine Rice
- 1 tablespoon organic or unrefined coconut oil (or other, nut-free oil for allergen-free)
- 1 cup chopped yellow onion
- 2 tablespoons finely grated fresh ginger preferably frozen
- 1-1/2 cups jasmine rice
- 1 cup gluten free low-sodium chicken broth Better Than Bouillon “Organic” Chicken Base in the U.S. + water
- 1/4 cup raisins
- 1/8 teaspoon salt
- 2 canned apricots in juice drained and small diced
Preheat a 1-quart saucepan with the coconut oil over medium heat.
Add the onion and ginger and sauté until tender, about 7 minutes.
Add the rice to a large fine-mesh strainer and rinse under running water until the water runs clear. Drain and set aside.
Once the onion is tender, add the rice, pour in the broth, and stir in the raisins and salt. Bring to a boil, reduce heat to low, and cover. Simmer for 20 minutes. Remove from the heat and allow to rest for 10 minutes or until all water is absorbed.
Microwave apricots for 10 seconds on high or until warm; fold into rice using a fork. Serve immediately. Store leftover room temperature rice x in an airtight container in the refrigerator or freezer.
The coconut oil creates a creamy texture. If you do not like sticky or creamy rice, reduce the oil.
Top with chopped pecans for additional antioxidants or slice almonds. To add even more flavor, if using almonds, toast them in a preheated, ungreased skillet, over medium-hight heat, until golden brown, about 5 minutes, while frequently stirring.