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Poached pear video and interview with Ms. Lair in December's Puget Sound Fresh newsletter, a program of the Cascade Harvest Coalition. If you live in the area, sign up!
"Cooking for my family had become a chore. I was basically in a rut until I came across your site via the OCA. I have actually began enjoying cooking again. My kids are now even trying simple recipes on their own. I feel such a sense of satisfaction knowing I am preparing food that's nourishing and delicious. I have learned so much. Thank you, thank you :)" -Kaylla
"I must tell you what an inspiration your blog and videos have been to me....and my kids. We love watching you and learning great tips." -Laurene
Townsend Letter raves about Cynthia's book and Cookus Interruptus in October 09 issue!
Danny Jensen at Take Part loves Cookus Interruptus. Read about it!
Cookus Interruptus videos are now regularly featured in Mothering Magazine's "Peggy's Kitchen e-newsletter".
"This has to be the best cooking show EVER!!! Besides being so funny, they make this type of cooking seem so approachable. Kudos on doing a great job!!!!" -Cheryl "I have been cooking more. I made some really good fried tofu, delicious soba noodles, Bok Choy (from the collard greens vid), Blanched red cabbage, fried rice, some thing else I can't remember, and almost every day for breakfast I eat either quinoa or steel cut oats. Not only that my knowledge on food has increased 10 fold. All thanks to you. xo" -Joel
New May 09 online interview of Cynthia on Exhale.
Behind the scenes of Cookus Interruptus produced by The Art Zone with Nancy Guppy
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"Besides providing amazing how-to recipes on whole, organic foods, you weave a gentle little funny-family story-line throughout that always leaves me wanting more. I forward your site to friends with the spoiler, "pssst, bet you can't watch just one!" There's just nothing like your program anywhere!" Lynne Lillie
"What a really well conceived, and nicely organized website. Being gut-bustingly funny is an added bonus. Nice job, Fam." Steven Lee
"I've been cooking uninterrupted for the past 3 days and I'm loving it. I watch the videos with my toddler then we cook our family meal together. It's lovely:) Thank you guys for a great book &website." Yasmine
"Clean, easy to use, and informative, the videos get to the point, and on the plate, in 4 to 8 minutes..." Read the whole glowing blog post! Maggie Dutton, Seattle Weekly "This is exactly what I need! The short instructional videos are fun (and funny!) and the food quickly comes together while life happens..I know from her cookbook that (the food) will be healthy AND full of flavor." sustainabletable.org/blog
"Your steel cut oats recipe did change my life!" Julie
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Golden Spice Rice Sautéing the rice before cooking it results in a more separate finished grain. By adding a few simple spices you add fragrance to the rice and add a lovely golden color. Serve this with Vegetable Chickpea Curry, Black Bean Stew, Fried Tofu and Coconut Peanut Sauce, French Lentils with Sage Butter or Thai Yellow Curry. Very versatile whole grain dish.
2 teaspoons butter, ghee or olive oil 1 cup basmati brown rice ¼ teaspoon turmeric 1 ¾ - 2 cups water 2 green cardamom pods ½ teaspoon sea salt
Heat 2 teaspoons of butter in a 2-quart pan over low to medium heat. Rinse and drain rice well. Place rice in a pot and sauté until well coated. Add turmeric and stir again. Add water, cardamom and salt. Bring to a boil. Turn heat to low, keeping a light simmer. Cover the pan and let the rice simmer for 45-50 minutes or until all the water is absorbed. Don't stir the rice while it is cooking. Check rice for doneness by tipping the pan, if any water remains, continue cooking until all water is absorbed.
Preparation time: 55 minutes Makes 2 ½ - 3 cups |
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5 Comments: |
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Gina
Isn't ghee really bad for you? I read that it is almost entirely saturated fat. Is this true?
May 1, 2009, 10:21 am
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Cynthia Lair
Hi Gina,
Ghee is clarified butter. In traditional Indian cooking a small amount of ghee is used to saute spices and bring out their flavor. Ghee is also thought to magnify all of the good nutritional properties of the food. Read the blog post Buttering You Up for more on fats.
May 1, 2009, 2:54 pm
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Anita Lopez
Hi Cynthia,
What are cardamon pods? Can I buy them at Thriftway?
Thanks,
Anita
May 2, 2009, 2:10 pm
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Lynne Lillie
I just happened to have some cardamom pods on hand (though who knows why)so anyway I tried this last night and it was really good! It behaved just the way you said it would, Cynthia--the rice was golden, the grains were separate, and the taste was wonderfully subtle and good! I'll do this again. Thank you.
May 9, 2009, 6:02 am
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Matthew J. McCullough
That was SOME kinda Awesome Seattle University Chieftains Basketball shirt that Matt Smith was wearing....Where can a fella git himself one of THOSE anyway??? :)
June 14, 2009, 2:23 am
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