“And maybe some brown rice sounds kind of good right now you know
Yeah maybe” – Scarub
“I got one life, one mic
But I’ll try, to always stay humble
With the fist in the sky and a bowl of brown rice”
We appreciate the simple things in life here in the Mix – and I’m not just saying that. I mean several times throughout the day we try to take a moment to just give thanks. Nothing makes me more thankful than a table full of food. Rice makes me especially thankful because it’s usually accompanied by something else and that makes us very lucky. Cause a lot of people in the world have only rice… or nothing at all.
Now, there’s a lot of controversy in the health world right now about whether we should eat rice or not. The ever-so-popular paleo diet shuns it while the macrobiotic diet relies on it as a primary ingredient. People cure themselves of terrible diseases with both diets. Go figure.
We don’t eat rice every day around here, but when we do it’s a real treat. We like short grain brown rice, brown basmati rice, wild rice, white jasmine… All that and more – so long as it’s non-GMO. The key is variety. Variety is the rice of life… or something.
Anyway, adding these Ayurvedic spices to your rice will take a plain ol’ dish to the next level because, as you might recall, Ayurveda is a lot about including the six different flavors in every meal – salty, sweet, sour, pungent, astringent and bitter. I’m still learning how to distinguish all the flavors. It’s really difficult when you’re not used to it, but I encourage you to try this rice and see what you can taste.
Indeed, this simple meal could turn into a deep meditation if you should allow it. Spend time picking out the different flavors – Where do you notice them on your tongue? How do the flavors make your body feel? Ask yourself, “How long have people been eating rice? Who grew this rice? When? Where? Did Jesus eat rice?” For me, reflection and mindfulness are the keys to gratitude.
I like funny things, I like beans and rice
I’m just a simple man. – The Grouch
Ayurvedic Brown Rice
from The Ayurvedic Vegan Kitchen by Talya Lutzker
1 cup brown rice
1 teaspoon salt
1 tablespoon fennel seeds
2 teaspoons ground cumin
2 teaspoons ground coriander
2 cups water
Place the rice, salt, fennel seeds, cumin and coriander into a medium saucepan and toast over medium heat for about one minute, stirring constantly. Add the water and bring to a boil. As soon as it starts boiling, cover and reduce to a low heat. Simmer for 40 minutes, or until all of the water is absorbed.