Turmeric Rice
Simple and easy to make, turmeric rice is a great side to serve with Mediterranean and Indian dishes.
Servings 8 servings
Calories 233kcal
Equipment
Ingredients
- 2 cups long grain white rice
- 2 tablespoons extra virgin olive oil divided
- ¼ cup silvered blanched almonds
- 1 small onion diced
- 1 tablespoon turmeric
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 ½ cups chicken broth
- Chopped parsley for serving
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
Storage: Kept in an airtight container in the fridge, the rice will last for about 5 days. I recommend reheating it in the microwave! Add a couple of tablespoons of water to the rice and heat on full power for 3 to 4 minutes until piping hot.
Nutrition
Serving: 0.75cup | Calories: 233kcal | Carbohydrates: 40g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 671mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 1mg