Turmeric Rice
Delicious recipe for rice that includes turmeric
I grew up eating potatoes. Mashed, baked, scalloped, fried, in soup…tons and tons of potatoes. And until a few years ago, my kids grew up eating them almost every day: mashed potatoes with chicken or beef, baked potato bar with all the toppings, potato soup when it was cold, au gratin potatoes for Christmas Eve dinner, potato chips with lunch. Almost every starch was a potato. I’m Irish descent. Of course we ate a lot of potatoes!
When I removed them from my diet, it was a huge adjustment. I had never been a fan of rice. I just didn’t like it.
But that was before I embraced it.
I now love sticky rice and herbed rice, but this is my favorite. I first tasted it at a local restaurant that has since gone out of business. NOOOOO!!!!! On the plus side, it inspired me to figure out how to make it at home.
I hope you enjoy it as much as we do.
2 cups white rice, rinsed (I use Jasmine)
4 Tbsp olive oil
1/2 cup chopped onion
4 tsp garlic from jar (8 cloves) *The 2 tsp dried garlic in my hand-written recipe is actually ‘dehydrated’ garlic, not granules
1 Tbsp turmeric powder
3 cups chicken broth
Salt and Pepper to taste.
Rinse rice
Chop onion. Cook with 4 Tbsp oil until translucent. Add garlic and cook until lightly browned.
Add the rice (Be careful! The residual water from rinsing can cause the oil to pop!) and turmeric.
Stir until combined.
Add chicken broth, salt and pepper.
Bring to boil. Then immediately cover with a lid and turn temperature to low.
Set timer for 20 minutes or until liquid is absorbed.
Once done, take off heat and let sit for 5 minutes.
Fluff rice and enjoy!
Just a reminder…Make a sink full of HOT, SOAPY water to make cleanup easier. You’ll thank me!
RINSE YOUR RICE! Do it, do it, do it!! (If you use a colander like this, shake it while rinsing.)
Gather ingredients: onion, garlic and olive oil. Chop onion.
Gather ingredients: chicken broth, turmeric, salt and pepper.
Add 1/4 cup onions and 1/4 cup olive oil to pan. Cook til translucent. (*I go ahead and chop the rest of the onion and freeze for another use.)
Add garlic and cook until light brown.
Immediately add rice, being careful not to splatter (water and hot oil are not happy friends).
Add turmeric and stir - FYI, turmeric STAINS. (Funny thing, I couldn’t figure out why my computer kept telling me I had spelled it wrong. Turns out there are TWO r’s in turmeric. t-u-R-m-e-r-i-c. I didn’t know that…)
Add broth, salt and pepper, to taste. I have my preference, if you want to start there: 2 tsp salt, 1/2 tsp pepper.
Bring to a boil. Reduce heat and cover with lid. Set timer for 20 minutes.
Take off heat, let sit for 5 minutes WITH LID, then open up to stir.
Deliciousness ready to go!