Fresh Turmeric and Ginger Rice

Recipe by Brittany Wood Nickerson, reprinted with permission from

As the weather gets colder, herbalist (and Casey’s partner) Brittany Wood Nickerson suggests warming up with carminative herbs and spices. According to Nickerson, “Carminatives increase circulation to the digestive tract, improving the digestion and absorption of nutrients.” Get started with carminatives with this recipe highlighting Old Friends Farm’s ginger and turmeric crops.

1½  cups white basmati rice

2 cups water

2 tablespoons olive oil

2 tablespoons grated fresh turmeric root

2 tablespoons grated fresh ginger root

½ teaspoon salt

½ teaspoon black pepper

Rinse the rice in several changes of cold water until the rinse water runs clear. I do this by running cold water over the rice while it sits in a fine metal strainer or in a glass measuring container (the rice sinks to the bottom and the water washes through it, then spills out the sides).

Combine all ingredients in a medium-sized, heavy-bottom saucepan. Over low heat, bring the mixture to a simmer, stirring occasionally. Once simmering, reduce the heat to as low as your stove will go, cover, and cook until all water is absorbed. This rice goes well with almost anything and is yummy garnished with cilantro (which, by the way, is a carminative!).