Description
A vibrant and flavorful vegan turmeric rice that transforms ordinary rice into a strikingly beautiful side dish, perfect for pairing with curries or any meal.
Ingredients
Units
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
- 2 1/2 cups (590 ml) water or vegetable broth
- Salt to taste
Instructions
- Heat the sunflower oil in a large saucepan over medium heat. Once warm, add the finely diced onion and sauté until transparent, about 5 minutes.
- Add the minced garlic and finely diced ginger to the pan and sauté for another 4 minutes, stirring frequently to prevent burning.
- Stir in the rice, ensuring it is well coated with the oil and spices.
- Sprinkle the cumin seeds and turmeric powder over the rice, stirring well to combine.
- Pour in the water or vegetable broth and add salt to taste. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.
- Once cooked, remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving.
Notes
Turmeric can act as a natural dye, so be cautious of staining. Basmati rice can be used instead of long grain rice; adjust liquid as needed. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1
- Sodium: 300
- Fat: 2
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 0