Cut the Onion in a brunoise, and melt gently in a shallow pan with Coconut Oil, and melt gently with the lid on for 10 minutes, over low-medium heat. Stir from time to time. Once ready, the onion should be nearly transparent.
Add the dry herbs, Fennel Seeds, and Turmeric. blend gently together with the onion. Season (don't put too much as of yet, as the seafood with add salt to the dish – it is just to help the onion release its water content).
Then add the rice, mix and place the lid back on. Keep heat to a minimum, until the rice is as well nearly transparent (the white starch looking grain should now look like a piece of opaque glass).
Place chopped Carrots, in brunoise, and Celery. Stir gently and leave to heat up for 5 minutes.
Once the rice is ready, pour 250 ml of hot boiling water/fish stock and stir rice mix, making sure it does not stick. BE CAREFUL! Steam from the water will be very intense, pour water with care!
The water should barely cover the Rice... Set heat on medium and keep a constant eye on the pan (the cooking of the Rice should take around 20 minutes – keep tasting until you get the right consistency and texture).
It is all about FOOD!!!™
This Blog offers an easy-to-read condensed descriptive of food groups, nutrients such as Minerals, Vitamins, Fat, Proteins and Carbohydrates, and their essential role the way nature intended, including their interactions on our body, and systems; nutrition; cooking processes; up-to-date listing of world news with major impact on food and consumers; comprehensive review of restaurants (Menus, Food-on-plate and Quality of Service); and easy-to-follow Exquisite recipes, as well as healthy snacks and juices.
Olivier is a Michelin-Star trained chef, a leading lecturer on the UK-first Natural Chefs and Vegan Natural Chefs, and a registered Naturopath and qualified Nutritional Therapist, embracing fully his passion for good food and healthy eating.