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Nicole holds a Master of Science in Nutrition from NUNM and is a certified yoga instructor. She takes a "food as medicine" approach to cooking and seeks to infuse the most nutrient density into each meal, inventing delicious ways to harmonize ingredients to uplift both flavor and function. Nicole is an advocate for the local food movement and believes in supporting a more equitable, regenerative, and sustainable food system at large.
This recipe uses Pluck Spicy and can easily be swapped out with All-Purpose, Zesty Garlic, or Pure.
Add 1 cup dry rice and 1.5 cups bone broth to a medium sized pot and bring to a boil. Once a boil is achieved, reduce to simmer, cover pot with lid, and cook for 20 minutes. (Note: if you are using a different type of rice than this recipe calls for, then follow the directions exactly as listed on the rice packaging, but replace water with bone broth).
In the meantime, finely chop your fresh cilantro and chives and set aside (if eating today).
Once rice has been fully cooked, transfer to a large mixing bowl to let cool completely. If waiting to create a resistant starch, set the rice aside in the fridge for 24 hours and assemble tomorrow!
Once ready to assemble, warm up your rice then add fresh cilantro, chives, Spicy Pluck, lime juice, olive oil, and sea salt to the large mixing bowl. Toss to combine. Taste and adjust as desired.
Enjoy as a side dish or base to any weeknight meal. This recipe yields 6 cups of cooked rice to be divided as needed.
1 cup uncooked dry rice (I used organic white jasmine rice)
1.5 cup chicken bone broth
6 tablespoons chopped fresh cilantro
3 tablespoons finely chopped chives
2 teaspoons Spicy Pluck
Squeeze of ½ lime
Generous drizzle (~1 tbsp) extra virgin olive oil
Flaky sea salt, to taste
½ tsp zest of fresh lime (optional)
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