Ingredients:
- 1 cup of gluten-free white rice
- 2 cups of water
- 2 cups of vegetable stock (organic)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 3/4 cup onion, finely minced
- 1 cup pumpkin, puree (not pumpkin pie filling)
- 2 cups of frozen peas (organic)
Spices: 1/4 teaspoon of the following and grind them all finely:
- nutmeg
- sea salt
- red pepper flakes
- rosemary
- cinnamon
- ground ginger
Directions:- Toast rice in 2 tbsp of olive oil in a large saucepan.
- Add water and vinegar, bring to a boil, then reduce heat and simmer with the lid on until all liquid cooks off. About 20 minutes.
- While the rice is cooking, sauté the onion in a separate pan. Add all remaining ingredients EXCEPT the peas, bring back to a boil and then reduce heat and simmer and gently stir for another 15 minutes, adding more water if necessary.
- Add the peas and cook for another 5 minutes uncovered, gently stirring to keep from sticking to the pan.
Note: all ingredients used were organic. Recipe by
Jessica Wyman and posted with permission. This recipe is from Jessica’s ebook, Girlfriend’s Organic Kitchen. Jessica is a Yoga instructor, Reiki practitioner, and a Board Certified Holistic Nutritionist. She’s also the author of
Girlfriend’s Organic Kitchen, a digital cookbook which features 45 delicious and healthy recipes which are gluten-free, low glycemic and vegetarian friendly. Find out more about her cookbook
here. And you may connect with her on her FB Fan Page,
here.