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Turmeric Rice

by Vimerson Health Team October 07, 2019 1 Comment

Turmeric Rice

One of the oldest cereal grains, rice is very popular as a staple ingredient, and the main source of calories for more than half the world's population. There are innumerable variations in rice-based dishes on family tables all over the world;  thanks to its versatility and ability to be combined with almost any flavor and seasoning.
You’ve probably heard about Turmeric and how beneficial to health it is.  It contains curcumin, which has powerful anti-inflammatory properties.
I love to cook with rice, and  I have decided to try something new and add a sprinkle of gold to my meal! Just imagine the lovely flavor and beautiful color of turmeric added to your rice: the perfect solution for a weeknight side dish.
Ingredients:
1 tbsp butter or 1 tbsp olive oil
1/4 cup onion, finely diced
4 cloves garlic, minced
1 cup basmati rice, rinsed in cold water
1 and 1/2 cups chicken broth fresh or from bouillon cube, low sodium if possible
1 bay leaf 
pinch of salt 
pinch of pepper
1 and 1/2 teaspoon turmeric
Method:
Rinse rice in cold water until the water is clear. Drain the water away.
In a medium saucepan over medium heat, add butter or olive oil.
Once the pan is heated up, add onion and garlic. Saute until onion and garlic turn golden.
Add drained rice and turmeric. Stir until combined. 
Add chicken broth and bay leaf, cover the pan with a lid. 
Increase the heat to high and wait for the boil.
Once it’s boiling, lower the heat, allow to simmer for around 20 minutes, or until liquid is absorbed. 
You will need to keep checking and stirring every few minutes to ensure the rice doesn’t stick to the bottom of your pan.
Take the saucepan off the heat and allow it to sit for 5 minutes. Remove the bay leaf, fluff the rice up with a fork and serve.
Enjoy your meal and as always, you’re welcome! 
Vimerson Health.



Vimerson Health Team
Vimerson Health Team

Author


1 Response

Donna
Donna

October 08, 2019

This comment came from Chuck M. via email – thanks, Chuck!

“I use brown rice unrinsed, cook about 15 minutes longer; check for doneness and serve.”

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