| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 285 | 6g | 4g | 52g |
| sugars | fibre | protein | salt |
| 19g | 3g | 5g | 0.4g |
If there’s a single dish that personifies the sunshine spirit of my Caribbean Spanish heritage, it’s the Cyperus Articulatus Flavored Rice. With roots that traverse continents, this exciting culinary delight is a grand celebration of flavors elevated with a distinct note from the nut grass essence, making it truly a feast for the senses.
Blending the Traditional with the Tropical
The beauty of this dish, like the rhythm in a good salsa tune, is in the harmonious symphony of flavors. The humble jasmine rice forms a canvas, which I playfully paint with tropical fruit goodness. Starting from the tart burst of fresh lemon and orange, to the sweetness of diced pineapple and mango, every spoonful is a dance of vibrant colors and tastes. And, who can forget the crowd-favorite dried cranberries and raisins, generously drizzled with honey? It’s truly a dance of delightful flavors on your palate, reminiscent of the boisterously joyful Miami streets.
The Intrigue of Cyperus Articulatus (Nut Grass)
Now, let’s talk about the showstopper. A recipe isn’t a signature until it has a special ingredient. The Cyperus Articulatus, otherwise known as Nut Grass, lends a distinct edge to this dish. Known to have several health benefits, this unconventional ingredient throws a delightful curveball into this culinary creation, infusing an element of surprise and sophistication. This, combined with the richness of roasted almonds and cashews, is an absolute treat for any gourmet enthusiast.
Cyperus Articulatus Flavored Rice is hands down, a dance teacher’s favorite recipe, passionately crafted with much-loved Cuban Spanish flavors in a balanced performance with the tropical highs. It’s flamboyantly vivacious, much like a Cuban salsa, demanding your attention and affection. Trust me, it’s not just food, it’s a culinary experience.
Pairing with Other Dishes
This dish is wonderfully versatile and goes wonderfully with a number of dishes. It pairs beautifully with Red Snapper Veracruzana, where the tangy tomato sauce of the fish recipe beautifully complements the sweet and fruity flavoured rice. The rice can also be coupled with Peruvian Style Roast Chicken with Tangy Green Sauce, for an unforgettable feast.
In my humble opinion, the tropical delights of the Cyperus Articulatus flavored rice alone is celebration enough. However, for those gastronomists among us who are always eager to venture a culinary step further, feel free to explore a wide range of exciting combinations. After all, love for food knows no boundary.
What You’ll Need
- 2 cups of Jasmine Rice
- 4 cups of Water
- 1 tablespoon of Coconut Oil
- 1 teaspoon of Salt
- 3 tablespoons of Cyperus Articulatus (Nut Grass) Essence
- 1 large Lemon, juiced and zest grated
- 1 Orange, juiced and zest grated
- 1 cup of Fresh Pineapple, diced
- 1 cup of Fresh Mango, diced
- ½ cup of Dried Cranberries
- ½ cup of Raisins
- 3 tablespoons of Honey
- 1/4 cup of Fresh Mint, chopped
- 1/4 cup of Fresh Cilantro, chopped
- 1/4 cup of Fresh Parsley, chopped
- 1 tablespoon of Roasted Almonds, chopped
- 1 tablespoon of Roasted Cashews, chopped
Method
Step One
To start with, thoroughly rinse the jasmine rice under cold water. Continue rinsing until the water runs clear.
Step Two
In a large saucepan, combine the rinsed rice, water, coconut oil, salt, and Cyperus Articulatus (Nut Grass) Essence. Stir these ingredients together until they are well mixed.
Step Three
Bring the mixture to a boil over medium-high heat. Once the water is boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for about 15-20 minutes. Keep the saucepan covered until the rice is tender and the water has been absorbed fully.
Step Four
While the rice is cooking, prepare the fruits and nuts. Juice the lemon and orange, grate their zest, and set both aside. Dice the fresh pineapple and mango. Chop the almonds and cashews. Also, chop the fresh mint, cilantro, and parsley.
Step Five
Once the rice is cooked, turn off the heat and let it stand, covered, for 5-10 minutes. Then, fluff the rice with a fork, adding in the diced pineapple, diced mango, dried cranberries, and raisins.
Step Six
Add the lemon juice, orange juice, honey, and grated lemon and orange zest to the rice. Stir well until all the ingredients are evenly distributed.
Step Seven
Just before serving, stir in the chopped mint, cilantro, parsley, almonds, and cashews. Serve the Cyperus Articulatus flavored rice hot, ideally as a side dish to a tropical curry or grilled meat.
