Toss Your Own Salad by Eddie McNamara

Author:Eddie McNamara
Language: eng
Format: epub
Publisher: St. Martin's Press
Published: 2017-05-15T00:00:00+00:00

A two-finger pinch of saffron. (I know, the stuff is expensive like printer ink, but it’s an investment. If you’re really broke, use turmeric, but don’t come running to me when it’s not the same.)

2 cups water

½ teaspoon cumin seeds

2 tablespoons coconut oil

1 shallot, cut into small dice

2 cups white basmati rice

2 tablespoons veggie soup base or 2 bouillon cubes

2 cups light coconut milk

1. In a medium bowl, soak the saffron in the 2 cups of water. Using a wooden spoon, break the saffron up and stir.

2. In a medium saucepan, toast the cumin seeds until fragrant.

3. Add 1 tablespoon of the coconut oil and the shallot to the pan and sauté over medium heat for 5 to 7 minutes until soft and translucent. Add the rice and bouillon, stir to coat, and cook for 2 minutes more.

4. Add the saffron water and the coconut milk and stir to combine. Cover the pot and bring to a boil. Reduce to a simmer and let cook for 15 minutes.

5. Remove from the heat and stir in the remaining 1 tablespoon of coconut oil.

6. Find the number of a reputable rehab facility.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.