A friend of mine who lives in a canyon has a kumquat tree in his yard. I was staying there when I received a last-minute invitation to a potluck dinner and looked around to see what would be easily available without a trip to the store. The decision: kumquat rosemary rice.
Since the rind of kumquats is both sweet and full of health benefits (see the Farmer’s Corner), it makes a deliciously fragrant and subtle addition to recipes. The sweet-sour taste of kumquats combines well with the aromatic and sweet pungency of rosemary; the two together pack an anti-oxidant punch. Clip a few springs of rosemary and chop finely with a sharp knife or a pair of scissors.
Ingredients
- 2 cups brown rice
- 5 cups pure water
- 1/4 cup sesame seeds
- 3 tablespoons chopped rosemary
- 2 twigs of rosemary for garnish
- 20 kumquats, sliced into rounds
- 3-6 kumquats for garnish
- 5 stalks of lavender leaves and flowers
- Pinch of Himalayan salt to taste
(added at the end)
- Freshly ground black pepper or crushed peppercorns
- Olive oil
Directions
- Bring water to a boil and then add brown rice and sesame seeds together. Simmer until rice is fully cooked (or prepare in a rice cooker until fully done).
- While the rice is cooking, slice the kumquats into thin rounds and chop the rosemary.
- Toss the rice (cooked with sesame seeds), kumquats and rosemary together until completely mixed.
- Coat a casserole dish with a thin coat of olive oil and then place the well-combined rice and sesame seeds, kumquats and rosemary in the dish. Drizzle some olive oil on top of the rice. On the top, arrange the five stalks of lavender in a star-shaped pattern. Bake at 350 degrees until the rice is warm all the way through and the flavors are sufficiently marinated, about 30 minutes. Serve warm as a side dish.
By Felicia M. Tomasko, RN
Felicia Tomasko has spent more of her life practicing Yoga and Ayurveda than not. She first became introduced to the teachings through the writings of the Transcendentalists, through meditation, and using asana to cross-train for her practice of cross-country running. Between beginning her commitment to Yoga and Ayurveda and today, she earned degrees in environmental biology and anthropology and nursing, and certifications in the practice and teaching of yoga, yoga therapy, and Ayurveda while working in fields including cognitive neuroscience and plant biochemistry. Her commitment to writing is at least as long as her commitment to yoga. Working on everything related to the written word from newspapers to magazines to websites to books, Felicia has been writing and editing professionally since college. In order to feel like a teenager again, Felicia has pulled out her running shoes for regular interval sessions throughout Southern California. Since the very first issue of LA YOGA, Felicia has been part of the team and the growth and development of the Bliss Network.