Wednesday, December 5, 2012

Gently Fried Rice with Cumin Seeds

This is a fab way to use up leftover brown rice as it cooks up in a jiffy. In fact I just had it for my lunch and it was so delish, I thought I would share. I love the addition of cumin seeds and although they are teeny, they pack a big punch. Here are some benefits of these aromatic seeds. Oh yes, and I love rice with peas. Must be the English in me!

Benefits of Cumin Seeds
  • Rich source of iron
  • Aid digestion and prevent indigestion, flatulence, diarrhea, nausea and morning sickness.
  • Relieves acidity.
  • Antiseptic properties aid in curing common colds.
  • Help stimulate the secretion of enzymes in the pancreas which in turn help in the absorption of nutrients.
  • Boost the power of the liver to flush out toxins from the body.

Gently Fried Rice

Gently Fried Rice with Cumin Seeds


4 cups cooked brown rice
1/2 cup peas
1 clove garlic sliced
1 can organic chickpeas (optional)
2 tablespoons olive oil
1 heaping tablespoon whole cumin seeds
1 onion finely diced
2 tablespoons finely chopped basil/cilantro or parsley
1 teaspoon fresh ginger grated


Heat the oil and add the cumin seeds. Stir for about 3 seconds.
Add the onion and garlic, and sauté for about 3 minutes.
Add the chickpeas and mix through.
Add enough water to cover the bottom of the skillet.
Place the rice and the peas on top, and season with salt.
Cover with a lid and cook on a high flame for a few minutes.
Remove lid and add the basil and ginger.
Mix gently and serve from the skillet.

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