Turmeric Rice Recipe 🍚 & A Tip About Garlic

Long time, no recipe posts. But, it’s a new year and it might be time to get back to sharing a few of the dishes we’ve been eating and enjoying regularly! Turmeric rice or yellow rice has become a regular component of our evening meal. It is full of the anti-inflammatory, yellow gold, (turmeric) that I’m always striving to include in our diet. My recipe is similar to many out there on the internet but I thought I’d share anyway. Quick note on the garlic. I always try to chop or grate my garlic at the beginning of my meal prep. Prepping the garlic at least 10 minutes before cooking it allows allicin (the stuff that makes garlic so good for you) to activate. Ingredients per 1 cup of rice, serving approx. 4 pl. 1 cup basmati rice 1 ¼ cup water (or stock) 1-2 TBS olive oil 1 clove of garlic minced or grated ¼ cup (or so) of finely chopped onion 1 TBS turmeric 1/8 tsp cayenne pepper ¼ tsp ground black pepper 1 bay leaf salt to taste Optional- ¼ tsp cumin Directions Add olive oil and onion to the pan and cook until soft. While the onion is cooking add a sprinkle of salt to the pan. Add the garlic and cook until fragrant. Add the rice and coat with the oil in the pan. Cook until the rice becomes more translucent and is coated with oil. Add the spices (except the bay leaf) and stir to evenly coat the rice with the turmeric. Add the water and bay leaf. Bring to a very light simmer and cover the pan. Cook for 15-20 min until the rice doesn’t have any more crunch. Turn off the heat and crack the pan lid so it can vent. Allow to rest for a while. (10-20 min) Give the rice a good stir to break up any clumps. Remove the bay leaf before serving. Reheat the rice on the stove. Add a sprinkle of water if the rice seems to dry upon reheating.