I absolutely love turmeric rice. Turmeric rice pairs so well with all kinds of Indian and mediterranean dishes, my favorite way to serve it is under kebabs or Kafta's with a super refreshing Greek Salad on the side- if I can resist eating all of the rice straight from the pot, that is.
For those of you who don't know, turmeric is linked to many benefits such as being an anti-inflammatory and anti-oxidant, as well as possibly being linked to slowing the aging process and preventing Alzheimer's and depression. I'm no doctor, though, so don't take my word for it!
TURMERIC RICE
PREP: 5 min. COOK: 20 min. TOTAL: 25 min. SERVES: 4
INGREDIENTS:
1 tablespoon butter
1 tablespoon olive oil
1/4 cup onion, finely diced
4 cloves garlic minced
1 cup jasmine rice, rinsed (can substitute for long grain white)
1 and 1/2 cups chicken broth low sodium
1 bay leaf dried
salt to taste
pepper to taste
1 and 1/2 teaspoon turmeric
INSTRUCSTIONS:
Rinse rice until water runs clear, drain.
In a medium saucepan over medium heat, add olive oil and butter.
When butter is melted, add onion and garlic, saute until softened.
Add rice and turmeric. Stir until combined. Add chicken broth and bay leaf, cover pan. Increase heat and bring to a boil.
Reduce heat, allow to simmer 15-20 minutes, or until liquid is absorbed. Remove from heat and allow to sit for 5 minutes.
Remove bay leaf, fluff with a fork and serve.