Ginger Rice

This recipe combines two blood pressure lowering foods, ginger and sesame oil, with rice that provides fiber to your DASH menu.

Sesame oil is available in Thai and Chinese supermarkets in plain and spicy variety. I use both. Having come from the country where spicy foods are not usually consumed ( except we can eat enormous amounts of garlic!), I add spice with caution.

Sesame oil is one of the best discoveries I’ve made here in Canada. It is fragrant,and it transforms any plain meal easily. It was tested to lower blood pressure ( in 1:1 mixture with rice bran oil)

I personally use brown rice only; but the recipe is made with white long grain rice. DASH doesn’t restrict what kind of rice you should use. So go right ahead and use white rice. I just do what I do for better health benefits.

And if you are not into spicy food, make sure you taste your rice before adding the final portion of ginger.

Ginger Rice Recipe With Cilantro

Ingredients

• 1 cup long-grain white rice
• 2 1/2 inch thick slices of peeled ginger, and 1 teaspoon of minced fresh ginger
• 1/2 veggie bouillion cube
• 2/3 cup of water
• 1/3 cup chopped cilantro
• 1 green onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp sesame oil
• 1 tsp or more lime juice

Directions

1. Pour water in the saucepan or wok; add 1/2 bouillion cube and let it dissolve
2. Add rice and ginger rounds. Bring to boil, stir well. Then, cover it with a lid, reduce the heat to low, and let it cook until all water is absorbed, 15-20 minutes. Note that brown rice requires minimum 40 minutes and more water.
3. Meanwhile, Finely chop cilantro and green onions, add oils and lime juice. Mince ginger, but only add it to the mixture after you tried the rice and feel you can handle more ginger.
4. Take pieces of ginger out of the cooked rice. Mix in cilantro-oil mixture and serve.

Bon appetite!

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