Heat ¼ cup (60ml) oil in a medium-sized Dutch oven over medium heat, add all the herbs and sauté for 5 minutes. Add 1 teaspoon salt, and ½ teaspoon turmeric, and sauté for 1 minute. Add the diluted rice flour and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes.
Just before serving, in a wide skillet, heat ¼ cup 60ml) oil, add the garlic and
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