Simple and easy to make, turmeric rice is the perfect side to serve with Mediterranean and Indian dishes. Perfectly seasoned and so delicious
Servings 8 servings
- 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 powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 ½ cups chicken broth
- Chopped parsley for serving
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.
Storage: The cooked rice will keep well for up to a week in an airtight container. For best results, reheat in the microwave.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
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