Turmeric rice is an aromatic and flavorful side dish. Low in fat, vegan, and gluten free.
Recipe by: Jenn Tidwell
Cook Times
Active Prep5
Hands-On Cook5
Hands-Off Cook20
Passive0
Total Time30 minutesminutes
Recipe Serving Size10
Cooking Tools Required
Colander, Measuring cups and spoons, Saucepan with lid, Spatula, Stock pot or >5 Qt pot, Top Stove
Ingredients
2tablespooncoconut oil
1tablespoonavocado oil
1/2cuponiondiced
4clovegarlicminced
2teaspoonground turmeric
1teaspooncumin seeds
2bay leaf
6cardamom pod
2 ½cupaged basmati rice
4cupvegetable broth
1teaspoonKosher salt
1/2teaspoonfreshly ground black pepper
Garnish
3tablespoonItalian parsley
Instructions
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.
Reheating Instructions
Reheat to desired temperature using the stove top or microwave.