Chinese Tea-Infused Rice with Duck Breast

I love the trick of infusing rice or noodles with tea. It really amps up the nutrient value of any dish while adding a nice bit of flavor. Pu-erh tea is fermented, making it even healthier than regular green tea. Traditionally this dish is made with glutinous rice, but I changed it to brown rice for the health benefits. Feel free to use turkey or chicken breast in place of the duck breast. You can find Thai basil at Asian markets and some supermarkets. This comfort food meal pairs well with my California Hempseed Salad with Strawberries and Kale.

Benefits: This dish supports brain chemistry and brain health. Poultry contains a precursor to both dopamine and serotonin. Brown rice and peas are high in glutamine, which is necessary to create the important neurotransmitter GABA. Serotonin production can be enhanced by Thai basil. The theaflavins in green tea may help improve blood flow, help lower triglycerides and bad cholesterol, and keep cancer cells from rapidly multiplying.

Serves 4

Ingredients
2 quarts low-sodium chicken broth
¼ cup brewed Pu-erh (or jasmine) green tea
2 cups brown basmati rice
½ cup diced Chinese black mushrooms or shiitake mushrooms
¼ cup grapeseed or coconut oil
1 large onion, finely chopped
1 tsp. minced garlic
1 lb. duck (or turkey or chicken) breast, cut into thin strips
2 cups frozen sweet peas, thawed
¼ cup diced water chestnuts
2 Tbs. fresh Thai basil, cut into thin strips

Procedure

1. Make the rice: In a large pot, bring the chicken broth and tea to a boil. Add the rice and reduce the heat to low. Add the mushrooms and simmer, covered, about 45 minutes or until the liquid is completely absorbed.

2. In a skillet, heat the oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes or until the onion starts to turn golden. Add the duck and sauté for about 10 minutes or until it’s cooked through. Set aside and keep warm.

3. When the rice is done, stir in the peas, water chestnuts, and basil, combining well.

4. To serve, divide the rice among four plates and top with the duck.

Gluten-Free

This recipe appears in Anti-Aging Dishes From Around the World. Buy it now!