Turmeric Rice
Ingredients
The rice
The vegetables
-
½
small
yellow onion, finely diced
-
2
medium
carrots, peeled and cut into ¼-inch dice
-
2
cloves
garlic, minced
-
1
cup
peas, fresh or frozen
-
2
tablespoons
chopped fresh parsley
The spices and broth
-
2
tablespoons
coconut oil
-
1¼
teaspoons
ground turmeric
-
½
teaspoon
kosher salt
-
½
teaspoon
dried thyme
-
¼
teaspoon
ground cumin
-
1
14-ounce can
low sodium vegetable broth
Instructions
- Melt coconut oil in a medium saucepan over medium heat.
- Add onions and carrots, cooking until onions soften.
- Stir in rice, garlic, turmeric, salt, thyme, and cumin, cooking until fragrant.
- Pour in broth, stir, cover, and bring to a boil.
- Once boiling, reduce heat to a simmer and cook covered for 35 minutes.
- Check rice for doneness; if needed, cook for an additional 5 to 10 minutes.
- Fluff rice with a fork, stir in peas and parsley, and let sit covered off heat for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
5
Calories
222
Total fat
7g
Total carbohydrates
37g
Total protein
5g
Sodium
37mg
Cholesterol
0mg
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