Authentic and very delicious yellow rice cooked in gelatin and mineral rich homemade chicken broth instead of water is a great way to get more of this digestion enhancing (and wrinkle reducing) superfood into your family’s diet. To give you some idea, folks on the GAPS Diet who are healing their gut to reverse autoimmune problems incorporate a small cup of homemade broth with every single meal. This is how important this traditional food is to health and healing. Still, if you are a vegetarian you can switch the broth for vegetarian broth. The aromatic spices added to the yellow rice blend very well with the broth. Avoid Yellow Rice at the Store ! When I was growing up, yellow rice was one of my favorite foods. And my grandma made it from scratch like it should be. But many of the seasoning packages were from companies who used and still used lots of nasty preservatives. And unfortunately, when I was cooking after work as I grown up , I t was easier to use sometimes those nasty yellow rice boxes or packages from the store. These are without exception loaded with additives, chemicals, and worst of all, lots and lots of MSG! No surprise that I am extremely sensitive to MSG. Now I avoid it like the plague (yes, it’s in just about everything processed) else I would be living on headache medicine. By the way, the same goes for yellow rice served in restaurants unless they are completely authentic and do everything from scratch. Most at the very least use canned chicken broth and probably a powdered flavor packet too, both loaded with neurotoxic MSG. Look at the long list of ingredients of one of the most popular yellow rice brands on the market. Artificial additives, synthetic vitamins and inorganic minerals (think gnawing on a bone to get your calcium – not effective!) are in bold and genetically modified (GMO) ingredients are in bold and underlined. Wow, this stuff is so loaded with MSG that it is a definite recipe for a migraine if you ask me! Not only that this company is cheap with its products, so people with needs for low price and convenience ends up getting hurt, it is so cheap with its products that artificial yellow dye is used to color the rice instead of turmeric or saffron. Shareholder profits obviously more important than people’s health to this company! Label of this very known company yellow rice: Long Grain Parboiled Rice Enriched with Iron (Ferric Orthophosphate), Niacin, Thiamine (Thiamine Mononitrate) and Folic Acid, Chicken Bouillon (Salt, Monosodium Glutamate (MSG), Sugar, Maltodextrin, Chicken Flavor [Hydrolyzed Soy Protein, Salt, Chicken Fat, Yeast Extract, Natural Flavor, Silicon Dioxide, Chicken Powder, Disodium Inosinate, Disodium Guanylate], Hydrolyzed Soy Protein, Hydrogenated Soybean Oil, Granulated Onion, Yeast Extract, Chicken Fat [Rendered Chicken Fat, Nonfat Dry Milk Solids, BHA, Propyl Gallate, Citric Acid], Granulated Garlic, Silica, Chicken [Cooked Chicken, BHA, Propyl Gallate, Citric Acid], Ground Celery, Parsley Flakes), Dehydrated Minced Onion, Salt, Dehydrated Red Bell Pepper, Dehydrated Green Bell Peppers, Garlic Granulated, Ground Coriander, FD&C Yellow No. 5, Silicon Dioxide (To Prevent Caking), Annatto Powder. Now our recipe: Ingredients
3/4 teaspoon ground turmeric 1/4 teaspoon ground cumin 1/4 teaspoon saffron Pinch coriander 1 1/2 cups homemade (saved from the freezer or organic store bought) chicken broth for clean eaters and vegetable broth for vegetarians 1 1/2 cups filtered water 1 tablespoon organic butter or olive oil 3/4 teaspoon sea salt 1 1/2 cups white basmati rice Note: if you want to use brown rice for clean eating lifestyle, but you may want to use white rice because is recommended if you have digestive issues. Always clean and soak rice first. Instructions In a medium pot, heat the turmeric, cumin, coriander and saffron over low heat for about one minute to release the fragrance. Add the broth and/or water, sea salt, and butter and bring to a boil. Add the rice and stir well. Cover and reduce heat to a bare simmer. Cook with the cover on without stirring until the water is absorbed and the rice is tender, about 15 minutes. Remove the pot from the heat and let sit with the cover on for 5-10 minutes. Fluff with a fork. Tip: If your rice starts burning because the heat is too high, don’t throw it out! Quickly take the pot to the sink and run cold water over the bottom which stops the cooking process. Transfer the rice mixture to a new pan leaving out any burned rice stuck to the bottom of the first pan. Place a slice of bread on top of the rice before you cover the pot again and finish cooking. The bread will absorb any burnt smell that remains.