 |
| Black Cumin Seed Oil is the star of today's recipe with its spicy goodness. |
BR Naturals is a Canadian-based company that specializes in natural skin care and a wonderful collection of organic oils for cooking and health. With their own farms and processing plant, they have the ability to make sure how their ingredients are grown, cultivated and refined to keep their end products as pure as nature intended. I had the opportunity to try a variety of their fine oils and will be sharing additional recipes with you on what I created to show them off to their ultimate advantage.
 |
| My Zesty Curried Rice and Olives with Salmon Patties is an easy, healthy meal. |
The oils I received are the Black Cumin Seed, Sesame Seed, Gourmet Avocado, Safflower Seed, and Pumpkin Seed Oils, each possessing a unique taste and specific health benefits.
Today, I want to share a wonderful recipe that I made with their Black Cumin Seed Oil that has a great spicy flavor. Besides what it can do to pep up a favorite dish, this oil could possibly be the key to helping relieve a variety of pain from sore muscles, arthritis, headache, sinus pain, bacterial infections, digestion problems, controlling blood sugar, stabilizing blood pressure, allergy and asthma, etc. Like all their oils, this one is cold-pressed, undiluted and unrefined, which distinguishes them from other commercial oil producers.
I do hope that you try my Zesty Curried Rice and Olives recipe because it is delicious and makes a great side dish, especially with my tuna or salmon patties recipe that I shared with you in an earlier post.
If you’re looking for a new healthful solution for cooking, health and beauty, I highly recommend visiting BR Naturals and checking out their fine selection of products.
My Zesty Curried Rice and Olives
2 cups of uncooked rice
1/4 cup of finely chopped onion
1/4 cup of BR Naturals Black Cumin Seed Oil
4 cups of chicken broth
½ cup of uncooked elbow macaroni
1 cup of black olives
1-1/2 tablespoons of sugar
1 teaspoon of salt
½ teaspoon of black pepper
½ teaspoon of ground coriander
1 teaspoon of curry powder
1/4 teaspoon of cayenne pepper
Brown the chopped onion in the oil until golden brown.
Next, add the rice and elbow macaroni and cook until a few minutes until well mixed.
Now add the spices with the olives and stir through before placing in the broth.
Bring the liquid to a boil, then cover your pot with a lid. Reduce the heat to low and cook for 20 minutes until the rice is tender.
ENJOY!
