Turmeric Rice
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Turmeric Rice
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This vibrant yellow turmeric rice is spiced with turmeric and combined with fresh vegetables. Packed with health benefits, vegan and easy!
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Ingredients
- 2 tablespoons coconut oil
- ½ yellow onion finely diced, small
- 2 carrot peeled and cut into 1/4-inch dice, medium
- 1 cup brown rice not instant
- 2 cloves garlic minced
- 1 ¼ teaspoons Turmeric ground
- ½ teaspoon kosher salt
- ½ teaspoon thyme dried
- ¼ teaspoon cumin ground
- 1 vegetable broth 14-ounce can, low sodium
- 1 cup pea fresh or frozen
- 2 tablespoons parsley chopped, fresh
Instructions
- In a medium saucepan with a lid, melt the coconut oil over medium heat. Add the onions and carrots and cook until the onions begin to soften, about 6 minutes. Stir in the rice, garlic, turmeric, salt, thyme, and cumin. Stir and cook until the garlic and spices are fragrant, about 30 seconds.
- Pour in the broth. Stir to combine. Cover the pot, turn the heat to medium high and bring the rice to a boil (it can boil over quickly, so keep an eye on the pot and watch for excess steam or any jiggling sounds; uncover if this starts to happen).
- Once the rice is boiling, reduce the heat to a simmer over medium. Let simmer gently (check on it every now and then to make sure you are maintaining that simmer), covered, for 35 minutes.
- Check for doneness. Most of the liquid should be absorbed and the grains should be al dente (almost tender). If they are still crunchy, cover and continue cooking for 5 to 10 additional minutes. Uncover and fluff with a fork. Stir in the peas and parsley. Recover and let sit off the heat for 10 minutes. At this point, the rice will steam and become tender. Serve warm with a sprinkle of additional parsley.
Notes
- *You can also make this recipe with white rice; white rice cooks much more quickly, in around 15 to 20 minutes, so be sure to adjust as needed. Consult your rice package for more information.
- TO STORE: Refrigerate cooled rice in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers with a splash of broth in a pot on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze cooled rice in an airtight freezer-safe storage container for up to 3 months. Reheat as directed from frozen.
Nutrition Information
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Serving
1cup (of 5 1/4 cups)
Calories
222kcal
(11%)
Carbohydrates
37g
(12%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Potassium
282mg
(6%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
4227IU
(85%)
Vitamin C
16mg
(18%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 51/4 cups
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 1cup (of 5 1/4 cups) | |
| Calories | 222kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 282mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 4227IU | 85% |
| Vitamin C | 16mg | 18% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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