Featured Ayurvedic Recipe: Jamaican Rice and Peas
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Jamaican Rice and Peas
Ingredients:
1 ½ cups basmati rice
1 ¼ cups water
1 - 15 oz can organic, unsweetened coconut milk
1 - 15 oz can organic, unsalted kidney beans (drained) or 1/3 cup dried (soaked overnight and cooked on the stovetop or pressure cooker according to factory directions)
1 tbsp virgin coconut oil, olive oil or ghee
½ tsp fresh grated ginger
1 small sweet onion, diced
½ dried thyme leaves
1 tsp salt
Directions:
1. Add coconut oil to a pan and turn burner to medium heat. Once coconut oil is melted add the diced onion and sauté for 7-8 minutes until slightly browned.
2. If using, add the fresh grated ginger and cook another 1-2 minutes.
3. Add the rice and stir to coat in the coconut oil.
4. Add the water, coconut milk and kidney beans and turn heat to high until the water boils.
5. Cover and turn heat to low and cook for 20 minutes.
Doshic Considerations
This Jamaican Rice & Peas recipe can be tailored to any dosha by following the recommendations listed below.
Vata should use olive oil or ghee; and replace the kidney beans with cooked mung beans.
Pitta should use coconut oil; and only ½ tsp of salt.
Kapha should use ghee; ¼ tsp of salt or less; and use only half of a can of coconut milk or eliminate the coconut milk all together.
