Turmeric Rice
User Reviews
5
-
Prep Time
5 mins
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Cook Time
20 mins
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Resting time
10 mins
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Total Time
35 mins
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Servings
8 servings
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Calories
233 kcal
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Course
Side Dish
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Cuisine
Mediterranean, Indian
Turmeric Rice
Description
This Turmeric Rice recipe begins by rinsing the rice thoroughly to remove excess starch, ensuring a light texture. Silvered almonds are toasted in olive oil until golden, lending a crunchy contrast. Onions are softened in olive oil before adding the rice, which is seasoned with turmeric, salt, and pepper, coating each grain for even color and flavor.
Chicken broth is added, and the rice is simmered on low heat covered until tender. After resting off the heat, the rice is fluffed and served topped with the toasted almonds and chopped fresh parsley for brightness.
This side pairs well with a variety of main dishes thanks to its mild warm spice and textural contrasts. Leftovers should be stored in an airtight container and can be reheated with added moisture to maintain tenderness.
For reheating, add a little water and microwave until heated through, preserving the rice's softness and preventing drying out.
Ingredients
- 2 cups long grain white rice
- 2 tablespoons extra virgin olive oil divided
- ¼ cup almonds silvered blanched
- 1 onion diced, small
- 1 tablespoon Turmeric
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 ½ cups chicken broth
- parsley for serving, chopped
Instructions
- Rinse the rice with cold water until the water runs clear. Drain well and set aside.
- In a medium non-stick pot, heat one tablespoon olive oil on medium heat. Add the silvered almonds and cook, stirring frequently until the almonds reach a golden brown color; remove and set aside.
- Heat the remaining tablespoon of olive oil in the same pot over medium heat. Add the onions and cook until softened, about 5 minutes. Transfer the rinsed rice over the cooked onions, season with turmeric, salt and pepper and stir to combine until the rice is well coated in the turmeric.
- Add the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover with a tight-fitting lid and cook for 15 minutes.
- When the time is up, remove from the heat and allow the rice to steam for 10 minutes. Then uncover and fluff with a fork.
- Serve warm with the reserved toasted almonds and fresh parsley, if desired.
Notes
- Store cooked turmeric rice in an airtight container in the refrigerator for up to 5 days.
- Reheat the rice in the microwave with a few tablespoons of water to keep it moist and hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 0.75cup | |
| Calories | 233kcal | 12% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 671mg | 28% |
| Potassium | 205mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 43IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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