Today’s guest blogger, Jeni, is a homeschooling mother of 5 with a passion for teaching Moms how to nurture and inspire their children. She discovered Perricone MD after years of working in the beauty industry as a makeup artist and saw first-hand how Dr. Perricone’s three-tiered approach transforms both skin and health.
Unlike most rice, Forbidden Rice is a low-inflammatory food that provides a high dose of the secret anti aging antioxidant anthocyanin, also found in blueberries. Its nutty, sweet flavor is similar to jasmine rice, and it’s firm texture serves as a perfect medium for a Thanksgiving stuffing. It’s also a naturally gluten-free food.
My family loves the cherries and toasted walnuts in this recipe. But feel free to create your own variation with other fruits, veggies and nuts. Try chopped apples and almonds, or diced butternut squash with pecans – yum! Toast the nuts ahead of time on a baking sheet for about 10 to 15 minutes in a 425 degree oven. If you’re planning a gluten-free Thanksgiving, be sure to use a gluten-free turkey stock or gluten-free chicken stock.
Ingredients
Serves 6 to 8
- 2 tbsp Grape Seed Oil (or Extra Virgin Olive Oil)
- 1 ½ cups Yellow Onion, diced
- 1 cup Celery, thinly sliced
- 2 tsp Dried or Fresh Thyme Leaves
- 1 ½ tsp Crushed Dried Sage
- 1 ½ cups Forbidden Rice
- 2 ¾ cups Turkey or Chicken Stock
- 1 tbsp Extra Virgin Olive Oil
- ½ tsp Salt
- ⅛ tsp Pepper
- ¼ cup Fresh Italian Flat-Leaf Parsley, minced
- ½ cup Dried Tart Cherries
- ½ cup Walnut Pieces, toasted
Preparation
In medium stock pot, heat grape seed oil over medium heat. Add diced onion and a pinch of salt, and saute, stirring, 3 minutes. Add celery and continue to saute, 2 minutes more. Stir thyme and sage, and saute one minute more, checking that onions and celery are tender and transparent.
Add dry rice and stir to coat with oil and herb mixture, one minute. Pour stock over mixture in pot. Add one more pinch of salt, stir, and increase the heat to high. Bring the stock to a boil, cover with a lid, and reduce to a simmer over medium/medium-low heat. Simmer covered, stirring once or twice, until the rice is firm but tender and only a very small amount of liquid remains in the bottom of the pot, 30 to 35 minutes.
Remove pot from heat and stir in olive oil, ½ tsp salt, pepper, minced parsley, cherries, and toasted walnuts.
Serve immediately as an accompaniment to Thanksgiving turkey or keep warm, covered, in an oven proof dish at 180 degrees for up to 30 minutes.
Next week, stay tuned for an anti aging pie recipe with a new anti inflammatory ingredient that will surprise you.
