On the Road Again: Brown Rice and Nori Pilaf
I’ve spent this week on the East Coast of the US, touring around New England and talking about all of my favourite things: hormone balance, women’s health, and adrenal stress.
I’ve done enough of these tours to know that eating carefully is super important, but sometimes on the road that can be difficult.
Which is why I was SO excited to do a talk at Debra’s Natural Gourmet in West Concord, Massachusetts, two nights ago.
The store itself is lovely – full of great products and friendly people. But what really struck me was the FOOD – Debra is a chef and her amazing team prepared everything for our event herself, and it was to die for. Healthy, nourishing and tasty; so basically a dream come true for a travelling naturopathic doctor.
Debra has a cooking show that you can access on the store’s website, and sometimes posts recipes on the site, as well. Below you’ll find one of her recipes for Brown Rice and Nori Pilaf – it’s a great example of the simple and healthy meals she puts together for family and friends (and her three cookbooks).
Brown Wild Rice Pilaf with Broccoli and Nori
- 1 cup basmati brown rice
- 1 cup wild rice
- 3 1/2 cups water
- 3 cups broccoli florets (you can use stems, too)
- 3 carrots, scrubbed, unpeeled, diced
- 2 tbsp pickled sushi ginger, minced
- 2 tbsp naturally fermented soy sauce
- 1/2 cup extra virgin olive oil (EVOO)
- 1 tsp good salt, like Celtic Sea Salt
- 1 tsp black pepper
- 1 C nori, crumbled (like SeaSnax)
Put rice in a saucepan with water. Bring water to a boil, lower heat, cover pot and simmer rice 45 minutes. Let rice sit in the pot 10 min more; then turn out into a large mixing bowl.
While rice is cooking, put broccoli and carrots into a second saucepan with 2 cups of water. Bring to a boil, lower heat and cover pot. Steam veggies five minutes, no more. You want them brightly colored, not overcooked. Drain.
Toss rice and half the veggies together with the minced pickled sushi ginger, soy sauce, EVOO, salt and pepper. Spoon onto a serving plate and pile on the remaining veggies.
Garnish with crumbled nori.