Featured Ayurvedic Recipe: Lebanese Rice Pilaf
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Lebanese Rice Pilaf
Ingredients:
1½ cups basmati rice
½ cup vermicelli noodles, broken
3-3¼ cups water
⅛ cup slivered almonds, toasted & skins removed
1-3 tbsp ghee
⅛ tsp cinnamon powder
1 cinnamon stick
1 tsp pink Himalayan salt
Directions:
1. Toast nuts in oven for 5-7 minutes at 350º or until lightly browned. You can also toast in a dry pan over medium heat, shaking pan often to evenly brown.
2. Place 2-3 tbsp ghee into pot over medium heat and melt. Add broken vermicelli and stir to coat. Watch carefully over the next few minutes as the noodles brown, you don’t want them to burn. Takes about 3-4 minutes.
3. Add the rice and stir to coat. Add water, cinnamon stick and salt, and turn burner to high and bring to boil.
4. Cover and turn heat to low and cook for 20 minutes. Garnish with cinnamon and toasted almonds.
Doshic Considerations
This Lebanese Rice Pilaf recipe can be tailored to any dosha by following the recommendations listed below.
Vata should use 3 tbsp of ghee.
Pitta should use 2 tbsp of ghee and only ½ tsp of salt.
Kapha should only eat occasionally. Use 1 tbsp of ghee; ¼ tsp of salt; add an additional cinnamon stick during the cooking process; and garnish with more cinnamon.
