Description
A simple vegan recipe that can turn an ordinary rice dish into a vibrantly beautiful dish.
Ingredients
Scale
- 1 1/2 cups (275 grams) long grain rice
- 2 garlic cloves, minced
- 1 small yellow onion, finely diced
- 1 inch (2.5 cm) piece fresh Ginger, finely diced
- 1/2 tsp. Cumin seed
- 1 tsp. Turmeric powder
- 1 tbsp. sunflower oil or ghee
- 2 cups (500 ml) vegetable broth, low sodium & no MSG*
- You could also use chicken broth for a carnivore version.
- extra broth if needed
- deep cooking pan or pot
Instructions
- Heat the oil and once it’s warm add the onion and saute until transparent, next add the ginger and garlic and saute for another 4 minute. Stir in the rice to the mixture, then sprinkle the cumin seed over the rice and fry for about 5 minutes. Next stir in the Turmeric and stir to distribute the spice throughout the rice. Pour the vegetable broth into the deep pan or pot.
- Cover and over medium high heat bring the rice to a boil. Once the rice has boiled turn the heat to low heat . Leaving the pot partially covered, allow a small crack for a little of the heat to escape. Continue cooking until rice is soft and cooked through and all of the broth has been absorbed. This should take about 15-20 minutes.
- You should check on the rice to make sure that it is softening and if all of the broth has been absorbed but if the rice is still raw you can add a little more broth at a time and continue to cook until softened.
- Prep Time: 10 mins
- Cook Time: 20 mins