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Lime-Scented Rice

Lime-Scented Rice

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Makes 2 Servings


  • 3/4 cup water

  • 1/2 cup rice

  • 2 tablespoons fresh lime juice

  • 6 sprigs of cilantro

  • 1/2 teaspoon salt

Recipe Preparation

  • Bring water, rice, lime juice, sprigs of cilantro tied together with kitchen string, and salt to boil in a small saucepan. Reduce heat to low; cover and cook 20 minutes. Discard cilantro before serving.

Recipe by Rori Trovato


Photos by Leo Gong

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Food to glow

I’m hunched over my laptop while the rest of Edinburgh – and many thousands of visitors – are queueing for some of the 2542 different shows on offer during the three weeks of the Edinburgh Fringe. Like the original, more high-brow Edinburgh International Festival, ‘the Fringe’ is part of 11 official festivals that pop up annually in Edinburgh – six during the peak tourism months of August and September. One of my favourites is the Mela, a smaller southeast Asian festival with an international flair. You can watch flamenco, bhangra, African drumming and capoeira while munching on mainly Pakistani and Indian delicacies and waiting for a sari fashion show to start. Multi-culturalism at its most accessible.

But the Fringe – officially the largest arts festival in the world – is arguably the best known and best-loved of all the festivals. Comedy is definitely king in this city but serious and not so-serious theatre, music of all descriptions, poetry readings, children’s shows, cabaret, dance and physical theatre are all here as well. And you can see something almost 24/7 – great if you are jet-lagged and have no idea what time, or even day, it is.

Performers from all over the world come to Edinburgh to make their name
during these three intense, and at times overwhelming, weeks. Perhaps they have been inspired by the likes of Hugh Laurie (House), Rowan Atkinson (Mr Bean), Steven Fry (polymath) and Emma Thompson (Oscar-winning actress etc), among many others who were talent spotted in this very city. Even if you never make it to a show (and locals complain bitterly in the local paper about the ‘London prices’) it is a must to at least wander around the Old and New Towns celeb spotting (John Malkovich two days ago) and watching the brilliant (free!) street performers and their eclectic audiences. It’s a real spectator’s paradise too, watching all the Lady Gaga-wannabes, perambulation-challenged fashionistas (which is amusing, as it almost always rains) and the period-costumed performers catching buses and hailing taxis. Maybe when I finish writing this up I will grab my umbrella and go do some celeb-spotting myself. But first, the salmon.

As usual this recipe has not a jot to do with my rambling preamble but I felt it my civic duty to boast of my adopted city’s most famous event. Perhaps I should have found a play about fishermen to highlight. And it would have been very apt if Salman Rushdie was speaking at the Book Festival, but alas he is not.

This is the companion recipe to the Tamarind Prawn Summer Rolls one I featured three posts ago. Mr A and I were in savoury heaven with the combination of these two dishes, even fighting over the remnants of the almond sauce, as I recall. This recipe is less ‘hands-on’ than the former, although both are very easy. Just a little chopping and marinating. I cooked it on a hob-top ridged griddle pan, but I double-checked barbeque directions for those of you who like the outdoor cooking thing – reckon on 3-and-a-half minutes per side, but check here for specific cooking instructions.

Nutrition Notes: Time constraints have put the brakes on exploration of the nutrient goodies that lie within some of my recent recipes’ key ingredients. But today I have some interesting information for you to chew on and consider. I give you the phytochemical powerhouse that is curcumin. The essential fatty acid Omega-3 found in salmon is also a potent compound, but I will save exploration of it for another time. If you can’t wait, here is a good overview from Memorial Sloan-Kettering Cancer Center’s excellent ‘About Herbs’ database.

There is so much burgeoning data on curcumin that I will have to limit myself to the highlights. Much of what we know about this exotic compound comes from animal studies and human cell culture studies, so enthusiastic extrapolation is unwise. But caveats aside this looks to be a very promising preventive and therapeutic plant chemical.

Curcumin, one of the main active compounds in the brilliant yellow spice, turmeric, has been used medicinally as far back as 3000 BC. A staple spice in India, turmeric has only in the past 30 years been used more widely in the West, perhaps most notably in multi-cultural Britain where Indian and Pakistani food is popular with all ethnicities. Current scientific interest in curcumin as a cancer-fighting food comes from awareness of its use in Ayurvedic medicine to treat diseases and conditions associated with digestion, the skin, the liver, joints and infections. Curcumin’s anti-inflammatory properties are perhaps the most studied of all its potential benefits. The Chinese use turmeric for similar ailments. As with many plant-based medicinal compounds, the East leads and the West follows.

The anti-cancer action of curcumin is well-established in animal studies and in human cancer cell cultures. Lab findings point to curcumin’s ability to prevent tumours induced by carcinogens (cancer-causing substances) as well tumours that occur spontaneously. It may be that in the not-so-distant future curcumin may be used to help prevent and treat cancers of the stomach, intestine, colon, skin and liver: curcumin’s effects are seen in both the initiation and promotion stages of cancer.

In studies of human cancer cells in the lab, results are just as exciting – curcumin blocked the growth of cells from colon, breast and ovary cancer cells, as well as leukemia cells. This seems to be due to two actions: apoptosis – inducing cancer cell death, and preventing angiogenesis – the formation of new blood vessels. Cancer cells can’t get energy to grow if they don’t have blood vessels. Currently there are four large clinical trials through the US National Institutes of Health looking at curcumin’s effect on pancreatic cancer, multiple myeloma, colorectal cancer and Alzheimer’s disease. Watch this space.

There are a few people who shouldn’t consume turmeric: breast cancer patients receiving chemotherapy – animal studies show it can block some drugs those with liver disease those undergoing surgery (it thins the blood) and those with bile duct obstruction. A full list of contraindications are listed here, where there is also an excellent overview of this compound.

One last point, and an important one: our absorption of curcumin is greatly enhanced by having it with black pepper. So the next time you make a curry – or even buy one – add some pepper for extra punch, and benefit. There are other interesting ‘culinary synergies’ worth exploring. See my article for further potent food partnerings. If you are really interested in the key foods that may help prevent and treat cancer, I recommend reading Professor Richard Beliveau and Dr Denis Gingras’s book “Foods To Fight Cancer“(DK, 2007). Turmeric is their top spice and oily fish is their top protein.

Turmeric and Lime Marinated Salmon with Baked Lime-scented Rice (inspired by Rick Stein)

Simple Sesame-Hoisin Chicken with Lime Scented Jasmine Rice

This flavorful and healthy recipe is a snap! Sweet-savory and tender, the hoisin chicken gets paired with garlic-lime jasmine rice for a zesty flair. Add crisp, green broccoli florets for crunch, and this dinner beats take-out, hands down.


  • 4 whole Chicken Breasts (skinless And Boneless)
  • 2 Tablespoons Hoisin Sauce
  • 1 Tablespoon Sesame Oil
  • 2 teaspoons Salt, Divided
  • ½ teaspoons Fresh Cracked Black Pepper
  • 1 teaspoon Garlic Powder
  • 4 Tablespoons Olive Oil, Divided
  • 2 cloves Garlic, Minced
  • 1 cup Jasmine Rice
  • 3 cups Water
  • 2 cups Broccoli Florets
  • 1 Tablespoon Lime Juice
  • 1 Tablespoon Lime Zest
  • 1 Tablespoon Scallions, Chopped
  • 1 Tablespoon Sesame Seeds


Tip: Prep all ingredients (chop, measure out, etc.) before beginning. This will help you have all items there at your fingertips once your ready to start cooking.

1. Bring a medium pot of lightly salted water to the boil for cooking broccoli florets.
2. While waiting for water to boil, cut the chicken breasts into bite size pieces and marinate for a few minutes with the Hoisin sauce, sesame oil, 1 teaspoon of salt, pepper, garlic powder and 2 tablespoons of the olive oil.
3. Next, to make the rice (do not rinse), heat a medium, non-stick pot on medium heat for a moment. Add the remaining 2 tablespoons of olive oil and the minced fresh garlic stir for a moment, only until fragrant. Add the rice, and stir, allowing the rice to “toast” in the pot with the garlic for about 1-2 minutes. Add the remaining 1 teaspoon salt and the water bring to simmer, cover, and reduce heat to low to cook for about 15-20 minutes, until fluffy.
4. While rice cooks, preheat a large nonstick pan on medium-high heat. When hot, add the marinated chicken breast pieces and let brown on one side for about 4 minutes.
5. While chicken cooks, cook broccoli in boiling water, only until tender-crisp and still vibrant green, about 2-3 minutes. Drain.
6. Flip chicken pieces onto the other side for couple more minutes, then turn off heat and cover lightly to hold.
7. When rice is cooked, let stand for 5 minutes. Next add lime juice and zest, and use a fork to fluff to incorporate. Check if additional salt is needed.
8. Finally, spoon rice onto plates, and top with Hoisin chicken. Add broccoli, and garnish with chopped scallions and sprinkle with sesame seeds. Enjoy!

Aunt Annie was a grannywoman, she practiced natural hmedicine and midwifed from the 1920s until the 1950s delivering over a thousand babies. She often took payment in the form of livestock, summer vegetables, or anything else a family might be able to afford to pay her with. She gathered wild herbs and “weeds” and madeContinue reading “Anti Inflammatory Healing Soup”

The internet overlords determined that blog posts containing recipes should include an abundantly worded prologue filled with articulate descriptions.

Recipe Summary

  • 1 tablespoon olive oil
  • 1 cup thinly sliced carrot
  • 2 garlic cloves, minced
  • ½ teaspoon salt, divided
  • 1 (10-ounce) package fresh baby spinach
  • ⅓ cup sliced green onions
  • ¼ cup mirin (sweet rice wine)
  • 1 teaspoon grated lime rind
  • 3 tablespoons fresh lime juice
  • 1 teaspoon grated peeled fresh ginger
  • 4 (6-ounce) orange roughy fillets
  • ¼ teaspoon freshly ground black pepper
  • 4 lime wedges

Heat oil in a large nonstick skillet over medium-high heat. Add carrot sauté 2 minutes or until tender. Add garlic sauté 15 seconds. Add 1/4 teaspoon salt and spinach sauté 2 minutes or until spinach wilts.

Combine 1/4 teaspoon salt, green onions, and next 4 ingredients (through grated ginger).

Fold 4 (16 x 12-inch) sheets heavy-duty foil in half lengthwise. Open foil place about 1/2 cup spinach in center of each foil sheet. Top each with 1 fillet. Drizzle mirin mixture evenly over fillets sprinkle evenly with black pepper. Fold foil over fillets tightly seal edges. Place foil packets in a single layer on a jelly-roll pan. Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork. Serve with lime wedges.

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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I&rsquove tried to answer some of your questions already in the post. But if I&rsquove missed anything, please feel free to leave a comment and ask.

Roasted carrots are sweet and savory

Roasted carrots are another phenomenal side dish option, and it can be fun to play up their natural sweetness by pairing them with different sauces. Chimichurri is a fun topping that pairs equally well with beef as with carrots, for instance, or a pesto sauce that switches out vegan ingredients like nutritional yeast for the Parmesan cheese. Leftovers can be sliced into small chunks and added to meal salads with other leftovers, like grilled chicken or hard-boiled eggs.

8 photos of the "Dinner Recipes Rice"

Lime-Scented Chicken Curry

I’ve been cooking red meat like crazy on my new pellet grill/smoker, so it was time to give that a break. This weekend, I was in the mood for something fresh and spicy, so I made this Thai-inspired chicken curry. Fantastic – this dish really fulfilled my culinary desires for something different (not that I haven’t posted my share of Southeast Asian curries, but it’s been a while). This recipe can also be made with fresh, peeled and grated galangal in place of ginger — if you have access to that, I recommend it. Oh, and for some added fun for the kids, don’t seed the chilies! I hope you’ll try this dish tonight!

1 large onion, coarsely chopped
6 – 8 red Thai bird chilies, seeded and minced
4 garlic cloves, minced
1 stalk lemon grass, tough outer leaves removed, bottom (white) portion very finely chopped
2 tsp ginger, peeled and finely grated
1 tsp turmeric

3 Tbsp vegetable oil
2 lbs boneless, skinless chicken breasts, cut into 2-inch x 1-inch chunks
2 14-oz cans coconut milk
Juice of 1 lime
6 kaffir lime leaves, finely shredded
2 tsp sugar
2 Tbsp fish sauce
1 lime, cut into wedges for garnish

Combine first 6 ingredients (onion through turmeric) in a food processor. Process into a fine paste.

Heat oil in a wok or Dutch oven over high heat. Add spice paste and stir-fry for 5 minutes. Add chicken and cook an additional 4 minutes. Add the coconut milk, lime juice, lime leaves, sugar and fish sauce. Bring to a boil. Reduce heat to low and simmer for about 25 minutes, or until chicken is tender and sauce has thickened slightly. Remove from heat. Season with additional fish sauce and sugar, if desired. Serve with lime wedges and steamed jasmine rice.

Spicy Sriracha Brussels Sprouts & Avocado with Lime-Scented Quinoa

Don’t be scared. The lime and avocado bring the heat down from the spicy Sriracha. So you can afford the extra kick of flavor.


  • 1 cup Quinoa, Uncooked
  • 2 cups Broth (veggie, Chicken Or Water)
  • 1 teaspoon Lime Zest
  • 2 cloves Garlic, Minced
  • ¼ cups Shallot, Chopped
  • 3 Tablespoons Olive Oil
  • ¼ teaspoons Lime Salt (or 1/4 Teaspoon Lime Zest And 1/4 Teaspoon Salt)
  • ¼ teaspoons Pepper
  • 2 teaspoons Sriracha, Plus More For Garnish, To Taste
  • 20 whole Brussels Sprouts
  • 1 Tablespoon Fresh Lime Juice (for 1 Tablespoon You'll Need About 1/2 A Lime)
  • 1 whole Avocado, Peeled, Pitted, And Diced
  • ¼ cups Monterey Jack Cheese, Shredded


Make the quinoa: In a saucepan, add 1 cup of quinoa to 2 cups of chicken broth (or water/veggie broth) and bring to a rolling boil. Lower heat to a simmer, cover the pan and cook until there is no more liquid, 15-18 minutes. In the last few minutes add 1 teaspoon of lime zest and mix well. Then cover the pan until finished cooking. Remove from heat, and keep covered until you are ready to eat.

Mix the garlic, shallot, olive oil, lime salt, pepper, Sriracha and Brussels sprouts together.

Spread them out on a foil-lined baking sheet, squeeze the lime juice over top, and bake in the preheated oven for about 35 minutes, mixing halfway through (add a drizzle more olive oil if they look dry). Remove from the oven and turn the oven to broil. Add the diced avocado and Monterey jack cheese over the top and return to the oven to cook for another 2 minutes, until the cheese is melted.

*You can also, just broil the Brussels sprouts with the cheese and add the avocado afterwards, whatever you prefer (warmer avo or cooler avo!)

Pile a few spoonfuls of Lime-Scented Quinoa onto your plate along with a heaping helping of Spicy Sriracha Brussels Sprouts and enjoy!