Turmeric Rice

$0.00 Cooking Fee
Serving Size: 2/3 cup
Recipe adapted from:
Jenn Tidwell
Turmeric rice is an aromatic and flavorful side dish. Low in fat, vegan, and gluten free.
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  • Ingredients
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • Heat oil in a large pan, then add the onion and cook until soft, but not brown.
  • Stir in the garlic and cook for another minute.
  • Add the turmeric, cumin, all the spices, and rice, and combine well.
  • Pour in the stock or broth, cover the pan, bring to a boil, reduce the heat and simmer for 15-20 minutes or until all the liquid has been absorbed. If needed, add more broth or water torwards the end to make it fluffly.
  • Serve sprinkled with chopped parsley.
  • Note: be guided by the cooking time on your particular bag of rice.

Cook Times

Active Prep5
Hands-On Cook5
Hands-Off Cook20
Total Time30 minutes
Recipe Serving Size10



  • 2 tablespoon coconut oil
  • 1 tablespoon avocado oil
  • 1/2 cup onion diced
  • 4 clove garlic minced
  • 2 teaspoon ground turmeric
  • 1 teaspoon cumin seeds
  • 2 bay leaf
  • 6 cardamom pod
  • 2 ½ cup aged basmati rice
  • 4 cup vegetable broth
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper


  • 3 tablespoon Italian parsley

Cooking Tools Required

Colander, Measuring cups and spoons, Saucepan with lid, Spatula, Stock pot or >5 Qt pot, Top Stove
Reheating/Serving Instructions
Reheat to desired temperature using the stove top or microwave.


Calories: 208kcal | Carbohydrates: 38g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 236mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg

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