Thyme Lime Rice

Welcome to my Ayurveda & Yoga blog! I’m Evangeline and I’m an RMT and holistic health coach. I started my blog during covid to stay connected to my clients and share my love of cooking healthy, AYURVEDIC INSPIRED meals.
Ayurvedic cooking is a conscious approach to preparing and cooking tasty, nutritious, balanced meals using spices and herbs, and taking into consideration the external conditions such as the season and time of day, in addition to how you are feeling.

There is an abundance of thyme growing in the garden as I write. It has been a pleasant, sunny start to the summer season and with a relatively wet spring this year, our little city and lakeside herb box garden are thriving. Thus, the addition of thyme to this lime rice recipe! The slightly heating element of thyme is balanced out with the cooling spices of fennel and coriander and the little zing from the lime cuts through the starchy quality of rice.

Basmati rice and quinoa in a 50-50 ratio is a combination I often turn to at any given season. Basmati is lower on the glycemic index compared to other rice varieties, but you could use other rice varieties if you wish. Remember to soak grains in cold water for about 10 minutes and rinse well until the water is clear. Doing so removes some of the starch and help with digestion. Taking care of your digestion is key to long term health.

Thyme- thymus mongolicus; a perennial hardy herb that is easy to grow

Thyme- pungent taste; heating effect; anti-oxidant, anti-bacterial, anti-viral, anti-septic, anti-inflammatory, anti-neoplastic; high in phytonutrients, vitamins and minerals; supports digestion

Coriander-  sweet, astringent, slightly pungent taste; cooling effect; binds toxins and heavy metals for elimination through the urinary channels; pacifies acid stomach

Fennel- sweet and pungent taste; enhances digestive fire; when combined with coriander, with a bit of cumin and turmeric makes for a balancing digestive spice mix

Lime- sour taste, but has a sweet post-digestive effect; alkalizing compared to lemon; high in Vitamin C             

As with all things, including spices, more is not necessarily better, even if it is good for you. Ayurveda pays close attention to the therapeutic value of spices and food with the understanding of their gross and subtle qualities. According to Ayurveda, food (ahara) is the first of three sub-pillars. Rest (nidra) and right action in thought, word and deed (brahmacharya) are the other two. They function as a hierarchy. Food influences quality of sleep, and quality of sleep affects our mind and actions. Spices tie in with food, as they derive from plants, and each have their own unique therapeutic properties, as modern science is discovering.

Thyme Lime Rice with Red Lentil Burger and Spiced Zucchini and Asparagus

Thyme Lime Rice

Yields: 2 Servings
Prep Time: 10 minutes
Cooking Time: 20 minutes

Ingredients

¼ cup basmati rice

¼ cup quinoa

⅔ cup water

1 Tbsps fresh thyme or 1 tsp dried thyme

½ tsp ground fennel seeds

½ tsp ground coriander seeds

1 tsp ghee or olive oil

Juice of ½-1 lime

Salt to taste

Directions

1. Soak grains in water for about 10 minutes, and rinse well.

2. In a small pot heat up ghee or olive oil on low-medium setting.

3. Add spices and thyme and stir, allowing for the aroma to be released, then add grains mixing all together.

4. Add water, turn heat up heat to high, and allow grains to boil for 5 minutes, stirring occasionally.

5. Turn off stove, cover with a lid and cook for 15 minutes.

6. Fluff up the grains to release steam.

7. Before serving add lime juice and salt, and a bit more ghee or olive oil if desired and mix all together.

Serve with your choice of vegetables and protein.

Enjoy!

Thyme Lime Rice with Paneer and a Medley of Vegetables sautéed in Ghee and Spices

Thyme: A Focused Insight into Thyme: Biological, Chemical, and Therapeutic Properties of an Indigenous Mediterranean Herb, 2022