Those of you who may have tried European foods before, or have European background, will really enjoy this dish, as it has the lovely fresh dill and sweet paprika giving it its distinct flavour, which makes this rice dish far from boring. It is great served with a salad and a protein like chicken or any other vegetarian patties. I hope you enjoy this as much as we did and still do.

For diabetics it is important that the right variety of rice is used. Here is why.

White rice GI 109 – a very common rice around the world – is digested extremely quickly and releases glucose into the blood very rapidly. For people with diabetes from the many Asian countries that eat this rice, it is terribly hard to change to a grainier, slower digesting rice when they are older – yet, this is what they have to do often because the ‘spikes’ from Jasmine rice make it difficult to control their blood glucose levels.

Basmati rice GI 59 – is also a common rice around the world. This is digested much more slowly and releases glucose into the blood much more slowly. For people with diabetes, basmati rice is often a better choice. Whole grain rice is also very good.

Basmati rice has the following benefits:
High calorific value means that basmati rice provides you with energy.
Carbohydrates and Proteins. 200g of basmati rice contains about 45g of carbohydrates. Because it is a whole food it is the safest way to get your carbs, as these are complex.
Low in Fat and Gluten. 200g of basmati rice contains less than 1g of fat and no gluten.
Basmati rice is a rich source of vitamins including niacin and thiamine.
Basmati rice is a rich source of iron.

Ingredients:

  • 2 cups of organic brown Basmati rice (if you cannot find it, it can be replaced with normal brown rice)
  • 1 onion
  • 2 garlic cloves
  • 2 Tbs of macadamia oil
  • cracked black pepper and Himalayan salt to taste
  • 1 fresh red capsicum
  • 1 bunch of fresh dill
  • 1 heaped tsp of sweet Hungarian paprika
  • 1 Massell stock cube (chicken flavour)

Method:

  1. Place the oil in a medium pot and heat gently while chopping the onion and garlic. Place the two into the pot and sizzle till golden brown, seasoning a little with cracked pepper and hymalayan salt;
  2. In the meantime, clean and finely chop the capsicum (into about 1 mm cubes) then add this to the onion mixture and stir for another couple of minutes;
  3. Wash and chop finely the fresh dill leaving out the hard stems and add to the capsicum mixture. If you are using dill for the first time, maybe use slightly less at the beginning until you become used to the flavour.
  4. Once all the flavours have been released into the pot, add the washed rice and the dissolved stock cubes as well as 3-4 cups of boiling water. Stir really well as once the rice absorbs the moisture, you will end up with clumps of dill, which is not desirable.