If you read my post on white rice, you know I think it can be used as a fantastic transporter of nutrients, especially when you use bone broth!
Bone broth is full of gelatin. Gelatin is simply cooked collagen. Collagen is a protein found in the connective tissue of humans and animals, specifically located in marrow, bone, tendons, ligaments and cartilage. It is the building material for renewing cells all over the body: hair, skin, nails, eyes, teeth, cartilage, bones, tendons, organs, arteries, blood vessels, hemoglobin, immune cells and the immune system. Collagen is especially good for strengthening hair and nails, firming skin and reducing wrinkles and cellulite. As we age, we lose collagen stores, so getting as much bone broth into our diets as we can is the best way to get a real food source of anti-aging collagen.
Within gelatin/collagen are two amino acids called glycine and proline. These two amino acids play a huge role in the formation of connective tissue. Both amino acids are anti-inflammatory in nature and help heal and repair wounds in our gut lining that can be damaged by processed foods, antibiotics, birth control and the overgrowth of yeasts.
Bone broth also contains glucosamine and chondroitin, which reduces joint pain and inflammation in the body, calcium, magnesium and phosphorous, which help grow and repair bones and trace minerals, which are immunity boosting and fight cold and flu.
Now you know why I use bone broth in everything! Here’s another way to incorporate it into your diet. We love this recipe and make it once every week to two weeks. It’s fabulous with Indian Butter Chicken, Tikka Masala, curry, Persian kabobs, and a simple chicken with veg dish.
- 2 cups white, organic, Basmati rice, rinsed
- 2 cups bone broth
- 2 cups water
- 1 Tbs. grass-fed butter (Kerrygold works)
- Salt to taste
- Rinse your rice well.
- Combine all ingredients in your rice cooker. Stir.
- Set your rice cooker accordingly.
- Fluff your rice once it's done and add more grass-fed butter and salt if necessary.
- Salt is key. Not too much, not too little. It might take a couple of tries to find the perfect amount you add before cooking your rice. You'll know if you didn't put enough in once it's done and you taste your rice. Just add a little more salt by hand and next time you make it, you'll know to up the amount you put in before cooking it.
- This is also a great base for making all kinds of rice with add-ins like herbs, garlic, veggies, etc.
How to Make Bone Broth —>> here